Dice up the leftover beef roast. Put in a skillet with 1 tbsp oleo. When warmed thoroughly, add 2 tbsp minced onion (can use onion flakes). Add one can cream of mushroom soup and 1/2 to 3/4 can of milk. Can add extra mushrooms. Tun fire low and simmer for about 10 minutes. Serve over rice, cornbread, or potatoes.
