First, I shred and cube the left over roast meat.
Next, I dice any left over potatoes from the roast.
Now, add a can of corn, diced tomatoes, tomato sauce, and mixed vegetables.
Then season with salt, pepper, garlic, and a bit of hot sauce.
I put the entire slow cooker pot into the refrigerator to meld the flavors overnight.
The next morning, I place the pot into the slow cooker and cook on low for 6 hours.
Serve with crackers and cheese or hot corn bread. Yum!
