Prep 5 mins
Cook 20 mins
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.
- 1⁄2 lb leftover pot roast, chopped (or more if you have it)
- 1 cup dripping (fat removed after chilling)
- 1 quart beef stock
- 1 -2 cooked carrot, sliced
- 1 -2 cooked potato, sliced
- 1 lb frozen mixed vegetables
- 1 (15 1/2 ounce) can diced tomatoes
- 1 dash garlic powder
- 1 dash chili powder (optional)
- 1⁄2 onion, chopped (optional)
- salt and pepper
- Combine all ingredients in a suitable pot. Bring to boil.
- Turn down heat and simmer 15 minutes.
- Best served with crusty bread alongside.
I just cant seem to do things as my grandma, but the flavor was worth the work and maybe I just don't remember how much work she put into it but ahh the taste. I seasoned, browned, and placed the roast on the low setting of the ?I like to cook too high? crock pot. Fortunately, we had a few power outages during the night of what we hope to be our last pretty winter storm. The roast was kind of tough. Removed roast to cool, cooled juice enough to remove fat. Tore apart and cut off all the chewy stuff for the dog (no complaints); which seemed like about half then back into the pot. I followed the rest of recipe, cooking a little longer and added a can of corn and green beans and it turned out tender and delicious.:)
Yum! This was so simple and good. And, as usual, better the next day. Thanks for sharing this nice easy keeper. Made for Bargain Basement Tag.