Ingredients
1 small onion, diced1 tablespoon olive oil3 medium potatoes, cubed2 large carrots, chopped1/2 pound sliced fresh mushrooms3 cans (14-1/2 ounces each) reduced-sodium beef broth4 teaspoons balsamic vinegar1 tablespoon dried parsley flakes1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/8 teaspoon salt1-1/2 cups cubed cooked Sassy Pot Roast
Preparation
In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender.
Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.
