For Wednesday dinner, I cut up the leftover roast, and I cut the small potatoes into smaller sizes. I then cooked some coarsely chopped carrots in the remaining broth, before adding the roast, the potatoes, a little more water, 1 tsp. of dried chives, and some crumpled dried rosemary. It's simple, but my husband is always amazed when I can take the ingredients from one meal and turn them into a completely different meal.