If you have left-over traditional pot roast dice the meat & veg & place in a greased casserole dish. Add some frozen peas & pearl onions, if you like. Add all the leftover gravy and top with pie crust or biscuits, and bake in the oven at 375 about 45 minutes, or until brown & bubbly. You can also top with mashed potatoes, instead of pie crust or biscuits.
If you make the Mexican pot roast or ropa vieja, chop the meat and add frozen corn and diced zucchini. Then make cornbread according to package directions (omitting any sugar). Heat the stew mixture in the microwave, then pour the cornbread mixture on top of the stew and bake for 20 minutes at 375 or until cornbread is browned.