Pot Roast Casserole

bettycrocker.com

Anne Blake

¼ cup plus 1 tablespoon butter

1 cup chopped onions

2 medium carrots, cut into ¼-inch slices (1 cup)

2 medium stalks celery, cut into ¼-inch slices (1 cup)

1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 ½ cups)

4 cups boiling water

1 cup milk

2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes

Directions at bettycrocker.com

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