Roast and Potato Nachos
1 bag waffle fries (22 oz)
2 c shredded Slow Cooker Roast (or 2 Pack Slow Cooker Roast or Easier Than Takeout Slow Cooker Roast)
1-2 c brown gravy
2 c shredded cheese (I used a cheddar/Colby combination, use your favorite)
3 T green onions (You could also use diced yellow or red onions)
Optional: sautéed green or red peppers, caramelized onions
Preheat oven per instructions on bag of fries. Bake fries according to package. While fries are cooking, place roast in foil and heat in oven. Next, prepare gravy. Layer fries, roast, gravy, then optional toppings. Cover with cheese and place back in oven until cheese melts. Serve immediately.
4 T vegetable shortening (you can also add fat from the roast)
4 T self-rising flour
2 c liquid from roast, beef stock, or water
salt and pepper to taste.
Heat a skillet on medium high. Add shortening (or fat) to the skillet and melt. Add flour, stir and cook 2 minutes until flour is lightly browned. Add salt and pepper (I use about 1/2 tsp each, but add to your liking) then add liquid. (Obviously, the roast broth or beef stock will add more flavor.) Stir and cook until gravy begins to get thick. Serve immediately over Roast and Potato Nachos.