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kaitmurph
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To make the ragu you need to have at least 1 ½ cups of leftover pot roast along with some of the vegetables, dice it all up
In a large pot, heat the olive oil over medium heat
Add the onion, cooking until soft,about 5 minutes
Add the garlic,cooking another minute
Stir in the red wine, and cook until most of the liquid has evaporated
Add the pot roast, vegetables, juice or stock, and the tomatoes
Simmer, stirring occasionally, until the sauce has thickened (at least 30 minutes), but I let mine cook for at least an hour to bring out all the great flavors
Season to taste with salt and pepper
Top pasta with sauce and a bit of Parmesan