My actual favorite part of pot roast or another braised meat, is to make pasta from the leftovers. Chop yourself a half an onion and some garlic.
Saute them briefly in olive oil.
Deglaze with wine and add canned tomatoes and cook until sauce-like. Add the beef and whatever pan gravy you have to the tomato sauce. Check the seasonings.
Boil some pasta.
I’m sure there are many fine pastas in the world. I’ve been using DeCecco dry pasta for years now and it’s my favorite.
Pull the pasta and add it to the sauce. If you need to loosen it up, add some pasta water. Serve with a nice red wine.
We got this one on a recent trip to Paso Robles. It was a very dark Syrah, almost like a Petit Syrah in character. Quite reasonable, and not over oaked, with dark berry flavors.