1 (17-ounce) package refrigerated cooked beef roast au jus (such as Hormel®)

2 T. honey

1 T. Worcestershire sauce

1 to 1 ½ tsp. bottled, roasted minced garlic

¼ tsp. black pepper

2 cups peeled baby carrots, halved length-wise

12 ounces tiny new potatoes, halved

1 medium red onion, cut into thin wedges

 

Remove meat from package, placing juices in a medium bowl. To the juices combine honey, Worcestershire sauce, garlic and pepper. Place meat in a large nonstick skillet. Arrange carrots, potatoes, and onion around meat. Pour sauce over meat and vegetables. Bring mixture to a boil, then reduce heat. Cover and simmer 20-25 minutes or until vegetables are tender and meat is heated through.