This shelf has a ready-made roast beef that's already seasoned and cooked, so tonight is about serving it simply with something warm to soak up the juices. A quick potato salad comes together while you set the table.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 40 g protein, 46 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cube one pound of waxy potatoes into half-inch pieces and bring them to a boil in salted water, then simmer until tender when pierced, about 12 minutes. Drain and return to the pot off heat.12 min
2. While the potatoes cook, mince one small onion and one garlic clove, then warm two tablespoons of oil in a small pan over medium heat and cook them until softened, about three minutes. Add one tablespoon of mustard or red wine vinegar and toss with the warm potatoes, then season with salt and pepper to taste.
3. Slice the roast beef thinly against the grain and warm it in a dry skillet over medium heat for two minutes, turning gently to heat through. The meat carries its own seasoning and does not need more.2 min

Note The roast keeps, sliced and chilled, for three days; reheat gently with a splash of water in a covered pan. Serve the beef and potatoes with a simple green salad or steamed greens on the side, or stretch the meal by adding a loaf of bread to soak up the pan juices.