Pot Roast Soup
A hearty, comforting soup made with leftover pot roast, potatoes, and vegetables in a rich beef broth. This easy one-pot meal comes together in about 20-25 minutes and is a great way to use up leftovers.
Servings: 8 servings
Equipment
Ingredients
- 1 pound leftover pot roast shredded or cut into small chunks
- 1 bell pepper diced
- 1 onion diced
- 4 stalks celery diced
- 28 oz beef stock
- 2 cups water
- 1 tablespoon Italian herbs seasoning
- 1 tablespoon garlic salt
- 2 pounds parboiled creamer potatoes
Instructions
- In a large, heavy stock pot or dutch oven, add diced vegetables to pan and salt generously. Brown until soft and lightly browned, stirring occasionally, about 8 minutes.
- Add the beef stock, water, and any reserved gravy from the pot roast, adding a bit more water if needed so the liquid just covers the ingredients. If using raw, un-parboiled potatoes instead of parboiled creamer potatoes, dice them small and add 10-15 extra minutes of simmer time until fork-tender.
- Add water so that liquid covers soup, add more if needed.
- Bring to rapid boil, stirring to prevent sticking.
- Lower heat and let simmer until serving.
Notes
- If using raw potatoes instead of parboiled, dice small and add 10-15 extra minutes of simmer time
- Add any reserved gravy from the pot roast for extra richness
- Leftovers keep in the fridge for up to 4 days and taste even better the next day
- For the best texture when freezing, add fresh potatoes upon reheating rather than freezing them in the soup
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 22g | Protein: 21g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 989mg | Fiber: 1g | Sugar: 2g
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