Leftover Pot Roast Soup
Leftover Pot Roast Soup is a great way to use up all the leftovers from your pot roast dinner.
Leftover Pot Roast Soup
Leftover Pot Roast Soup is a great way to use up all the leftovers from your pot roast dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Units
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2 tablespoons avocado oil or olive 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
Instructions
- 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.
Notes
* If you have any of these vegetables left over, just add them to the pot at the end of cooking.
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