Tasty Leftover Pot Roast Soup Recipes

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

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.

Provided by 3KillerBs

Categories Roast Beef

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Quick Beef Vegetable Soup from Leftover Pot Roast image

Steps:

Combine all ingredients in a suitable pot. Bring to boil.
Turn down heat and simmer 15 minutes.
Best served with crusty bread alongside.

Ingredients

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

SUNDAY HERBED POT ROAST SOUP

I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. -Deonna Weight, Kearns, Utah

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Sunday Herbed Pot Roast Soup image

Steps:

In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender., Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.

Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

1 small onion, diced
1 tablespoon olive oil
3 medium potatoes, cubed
2 large carrots, chopped
1/2 pound sliced fresh mushrooms
3 cans (14-1/2 ounces each) reduced-sodium beef broth
4 teaspoons balsamic vinegar
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups cubed cooked Sassy Pot Roast

SASSY POT ROAST

I love walking into my home after a long day and smelling this lovely pot roast. You can add potatoes and carrots to round out the meal, and the leftover meat makes a comforting soup for the next night. -Susan Burkett, Monroeville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 14

Sassy Pot Roast image

Steps:

Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain., Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.

Nutrition Facts : Calories 243 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 443mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Ingredients

1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika

LEFTOVER POT ROAST CASSEROLE

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Provided by Yoly

Categories Main Dish Recipes Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Leftover Pot Roast Casserole image

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g

Ingredients

1 ½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

TASTY LEFTOVER POT ROAST SOUP

I made this soup with the leftover meat and juices from my Flavor filled Pot Roast. It was so easy to throw together and while it cooked in the crockpot I spent the day playing with my son. Then we shared our dinner of this tasty flavorful soup and some toasted garlic bread. What? we love garlic bread with everything! lol

Provided by Deneece Gursky @Smokeygirlxo

Categories Soups

Number Of Ingredients 5

Tasty Leftover Pot Roast Soup image

Steps:

put juices from the flavor filled pot roast into your crock pot
add the leftover meat and heat on high in crockpot until hot
add your veggies and potatoes. You can add additional water if needed, but dont add so much you kill the original flavor.
Boil orzos according to directions on box. Cook al dente. drain
Put a nice scoop of orzos in bottom of each bowl and then top off with soup. Enjoy with some toasted garlic bread or some croutons on top.

Ingredients

- left over pot roast from my flavor filled pot roast
- leftover juices from my flavor filled pot roast
- bag of frozen mixed veggies
- can of sliced potatos (you can use fresh sliced thin and heres funny, i actually used the bag of potatos that come in boxed scalloped potatoes. i do not like scalloped potatoes from a box so i used the potatos from a box my mom had bought
- 1 box orzo

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