Pot Roast Soup
Monica B.
A great way to start the fall season with a hearty pot roast soup!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Soups/Leftovers
Cuisine American
- 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
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