Pot Roast French Dip Burritos

Sounds odd, doesn't it? I add additional pot roast slices to use, and some Au Jus, and a French Dip came to mind.

No buns, however. Ironically, I have not not purchased store-bought bread products since I joined the Bake Your Own Bread Movement (see my BYOB category for details) in January, and, I've made 12 loaves of bread, crackers, croutons and buns -- but I didn't have any bread for a French Dip sandwich. Fail.

What I did have, however, was a packet of raw tortilla dough. The only pantry items I have to use up from my pre-BYOB period is a package of raw tortillas, a frozen bag of mini sesame seed rolls, and several boxes of frozen mini Croissant dough from Trader Joe's. Nothing will convince me to make my own croissants from scratch, so, BYOB or not, those are sticking around.

Anyway, I digress. These paper thin dough sheets are just quickly toasted on a dry skillet to puff up and brown, and make for a fast and fresh tortilla. I toasted the tortilla dough in the pan until it was browned, and set it aside. I quickly sauteed leftover pot roast until it was toasty, and then added a scoop of mashed potatoes to the pan, and swirled those around until they were hot and pretty brown from the pot roast scrapings.

I spread the potato thinly on the tortilla, layered the pot roast on top of that, and then heated the au jus for dipping.

It's actually a lot tastier than it looks and it used up more leftovers. I'm on a mission! A mission, I tell you. I've reached a point where the more space I clear in my freezer, pantry and fridge, the happier I am. I think I just reached Grocery Saturation, and considering I often grocery shop for entertainment (nothing excites me more than the "new" counter at Trader Joe's -- how pitiful is that?), that's saying something.