Tasty Leftover Pot Roast Soup Recipes

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LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)



Leftover Roast Beef Soup (Leftover Steak Too!) image

This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.

Provided by PalatablePastime

Categories     Roast Beef

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons olive oil
3 -4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or 64 ounces beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

Steps:

  • In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
  • Stir in the chopped cooked beef.
  • Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
  • Bring mixture to a boil and stir in uncooked egg noodles.
  • Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST



Quick Beef Vegetable Soup from Leftover Pot Roast image

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

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

Steps:

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

TASTY LEFTOVER POT ROAST SOUP



Tasty Leftover Pot Roast Soup image

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

- 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

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.

SUNDAY HERBED POT ROAST SOUP



Sunday Herbed Pot Roast Soup image

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

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

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

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES



Pot Pie with Leftover Pot Roast and Vegetables image

The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.

Provided by Valerie

Categories     Main Dishes     Beef     Pot Roast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (14.1 ounce) package double-crust pie pastry, thawed
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ (14.5 ounce) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 cups shredded leftover pot roast
1 cup diced cooked potatoes
¾ cup diced cooked carrots
½ cup diced cooked onions
½ cup frozen peas
½ cup frozen corn

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
  • Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
  • Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
  • Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
  • Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g

SASSY POT ROAST



Sassy Pot Roast image

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

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

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

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