Soup, Chili, Stew and Dumpling Recipes
Leftover Pot Roast Soup
This is a great way to use up all the leftovers from your pot roast dinner.
- 2 tablespoons vegetable oil
- 1 to 2 pounds small red potatoes, cut into 1 inch pieces*
- 1 yellow onion, cut into 1/2 inch pieces*
- 3 stalks celery, sliced*
- 3 carrots, sliced*
- 2 teaspoons pink Himalayan salt
- 1 teaspoon coarsely ground black pepper
- 6 cups beef broth (includes the leftover juice from roasting the pot roast)
- 2 (8 ounce) cans tomato sauce or 1 can Ro*Tel Tomatoes and Green Chilies (optional)
- 1 tablespoon Worcestershire sauce
- 1 can peas, drained (optional)
- 1 can whole kernel corn, drained (optional)
- 1 can green beans, drained (optional)
- 3 cups leftover pot roast, cut into bite-size pieces
- 2 teaspoons dried thyme
- Add oil to a large pot or Dutch oven over high heat.
- Add potatoes, onion, celery and carrots and stir well. Season with salt and pepper and cook until slightly browned about 6 to 8 minutes.
- Add broth, tomato sauce or Ro*Tel (if using), Worcestershire sauce, chuck roast and thyme and bring to a boil.
- Reduce to low heat and cook for 30 minutes until potatoes are tender.
* If you have any of these vegetables left over, just add them to the pot at the end of cooking.
Recipe and photograph from the kitchen of Linda Jolly.