Pot Roast Soup

I actually got pot roast from work so its not technically my leftovers but it is still leftovers. I love Pot Roast and what better way to use what I have during the fall season. Cold weather is such a good excuse to eat soups and hot beverages although I still do that during the hottest of weathers.

Anyways, I do not want to prolong this post because food is waiting for me to cook ’em. So let’s begin!

Pot Roast Soup

Monica B.

A great way to start the fall season with a hearty pot roast soup!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Soups/Leftovers

Cuisine American

Servings 8

Ingredients

  

• 2 cups leftover pot roast
• 3 Russet potatoes
• 3 Whole carrots
• 1 Medium onion
• 4-5 Garlic cloves
• 1/4 tsp rosemary
• 1/4 oregano
• 2 bay leaves
• 2-3 tbsp. cooking oil
• 5 c. water
• Salt and Pepper to taste
• Option: Beef Broth or brown gravy for added flavor

Instructions

 

• Cut potatoes and medium onions into chunks and set aside.
• Peel and slice carrots into 1 inch pieces, set aside.
• Mince garlic
• Heat oil in large pot in medium and add potatoes and carrots until soft.
• Add garlic and onions and cover for a 2-3 minutes.
• Add pot roast and pull into smaller chunks
• Add water and cook for an 30 minutes
• Serve with rice or corn muffins