A seasoned pot roast comes finished on the shelf, so tonight you warm it gently, shred the meat, and serve it over noodles with the gravy. This is a tired weeknight dinner that asks almost nothing of you.

Serves 2. 25 minutes, 5 at the stove.

About 510 calories a serving, 50 g protein, 1 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook until tender, about 8 minutes, stirring once halfway through. Drain and set aside.12 min
2. While the noodles cook, transfer the pot roast to a saucepan and place it over medium heat, breaking up the meat with a spoon as it warms, about 5 minutes total. The meat will shred and the gravy will heat through; break the meat into bite-sized pieces.5 min
3. Divide the noodles between two bowls and spoon the shredded pot roast and gravy over each serving. Taste and add salt if it needs it.

Note Swap the noodles for rice or mashed potatoes if you prefer. Leftovers keep in the refrigerator for three days and warm gently over low heat. Serve with a raw vegetable on the side—pickles, radish, or a simple salad—to cut the richness of the gravy.