Leftover Pot Roast Soup

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Leftover Pot Roast Soup


This is a delicious home cooked roast beef and mushroom soup made with leftover roast beef. I use leftover chuck roast, but any roast will do.

Prep Time


10 mins


Cook Time


30 mins


Total Time


40 mins



Ingredients


1/3 cup cornstarch

4 cups beef broth, divided

3 Tablespoons butter

1 small onion, chopped

3 cloves garlic, finely minced

2 Tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)

8 ounces baby portobello mushrooms, sliced (or mushrooms of choice)

1/4 cup red wine, or 2 Tablespoons balsamic vinegar

Approximately 2 cups pot roast, cooked and shredded

1 tablespoon parsley, chopped

Lemon wedges, optional


Instructions


In a small bowl, combine cornstarch with 1 cup of the beef broth. Whisk and let sit.

In a large sauce or stock pan, melt butter over medium heat. Add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 12-15 minutes.

Add the garlic and thyme and cook until fragrant, about 1 minute.

Add the wine and cook until it is absorbed.

Add the cornstarch mixture and remaining 3 cups of beef broth and the beef. Bring to a boil, reduce the heat and simmer for 15 minutes.

Mix in the parsley and remove from heat. Let sit 5 minutes and soup will continue to thicken.

Give a final stir and serve. Squeeze lemon wedges over finished soup also, if desired.

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Slow Cooker Balsamic-Red Wine Pot Roast


Description

You'll want to add this special-occasion roast to your repertoire. It's made in the slow cooker and frees up oven space for the rest of your dinner prep. Don't be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal. The recipe is a Yummly original created by Ashley Strickland Freeman.


Ingredients

US|METRIC

6 SERVINGS

4 large carrots

3 large shallots

1 tablespoon extra virgin olive oil

1 boneless chuck roast (1 roast is 3-4 lb.)

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup dry red wine

3 tablespoons balsamic vinegar

2 tablespoons light brown sugar (packed)

1 tablespoon beef base (jarred, such as Better than Bouillon)

1 tablespoon tomato paste

4 sprigs fresh thyme (3 inches each)

1 sprig fresh rosemary (3 inches)

1 1/2 tablespoons all-purpose flour

3 tablespoons cold water

fresh thyme sprigs (for garnish)

fresh rosemary sprigs (for garnish)


Directions

Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.


Peel shallots and cut in half through the root.


Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.


Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.


Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.


Top roast and vegetables with fresh thyme and rosemary.


Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.


Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.


Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.


Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.


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