1 pound potatoes, peeled and cut into 1/2-inch cubes
1 package tiny carrots
2 celery ribs, cut into 1/2 inch slices
1 small onion, cubed
1 tbsp. olive oil
1 container (16 oz) HEB Shredded Pot Roast Au Jus
Combine potatoes, carrots, celery, onion and olive oil in a large cooking pot or skillet.
Heat skillet to a high heat and stir-fry vegetable mixture for 5 minutes.
Add 2 cups water and bring mixture to a boil.
Cover and reduce heat to medium low.
Cook vegetables for 10 minutes or until potatoes and carrots are fork tender.
Add shredded pot roast to vegetable mixture and stir to combine.