Winter Warmth Series: Calling all leftovers!

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This recipe is a Ken Owen staple (shout out to my dad)! My favorite things about it? (1) It’s cheap (2) Nothing is wasted (3) We’ll turn leftovers from a delicious pot roast into a delicious homemade vegetable beef soup (4) These meals will feed you for days!

Grab your crock-pot, this one is easy and delicious! Pro-tip: Use a crock pot with a removable insert. Your leftover pot roast can be popped into the refrigerator and then put back on the crock-pot to make the soup. So easy!

Warning: If you like cooking with concrete measurements, this may not be the recipe for you. We will use things like “spoonfuls” and “coffee cups” for units of measurement. In the crock-pot, you can’t go wrong 🙂

 

Pot Roast Ingredients

  • 1-2 pound roast. You can use any cut you like. I prefer eye of round or bottom round. This is really your choice!
  • 1 pound of carrots. You may use either baby carrots or chop up whole carrots.
  • 4-6 Russet potatoes
  • Beef bouillon/broth. I strongly recommend L.B. Jamison’s Beef Flavored Soup Base.

Pot Roast Directions

  • Before getting started, boil water in a tea kettle. You’ll need this later. Don’t have a tea kettle? Skip this step.
  • First, wash, peel and halve the potatoes. Place in the bottom of your crock-pot.

  • Next, place your carrots in the crock-pot. If you are using whole carrots, wash and cut them first.

  • Fill a coffee mug with your boiling water. If you don’t have a kettle, just microwave a mug of water until hot. Take a spoonful of the soup base and mix until dissolved. Place mixture in the crock-pot.
  • Repeat this step until the potatoes and carrots are 2/3 covered with this mixture. This usually takes about 2-3 mugs full.
  • Now it’s time for the beef! My dad always recommends searing it before placing it in the crock-pot. Apparently, it holds in all the juices.

  • To sear, heat a frying pan on high and let all sides of the roast sizzle. You don’t want to cook the meat at all, just let it slightly change color. Place in the crock-pot.
  • Cook on medium heat for 8-10 hours. You can always adjust this depending on how much time you have. Don’t open the lid until you are ready to eat!

Pro Tip: When are you ready to eat, mash the potato halves with a fork and cover with salt and pepper. Put juice from the crock-pot all over everything. The potatoes, the carrots, and the meat! Yum!

Save your leftovers for the next recipe!

Soup Ingredients:

  • Leftover pot roast
  • 8 oz can of tomato sauce
  • More beef base
  • 1 bag frozen mixed veggies

Soup Directions:

Please note: This portion of the recipe can be highly adjusted based on taste, preference, and amount of leftovers.

  • Cut up leftover pot roast parts into smaller pieces. Cut the carrots, potatoes, and separate the meat hunks.
  • Dump in the can of tomato sauce
  • Repeat steps from pot roast recipe above for making mugs of beef base and water. I typically add about two mugs. Again, this can be adjusted based on your preference for soup thickness.
  • Add in 1/2 to 3/4 bag of frozen mixed veggies.
  • Put crock-pot bowl back on the base and cook on low for 4-8 hours. Adjust as needed.

 

I love to eat this with a good ole Rhodes roll. Delicious!

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