Hearty Pot Roast Soup

If you want to make a dish that is soupier than pot roast and has more veggies than brisket and is heartier than plain soup and uses a small amount of very flavorful beef and is great with garlic bread or any other side and is a one pot dinner here is a recipe for you.  This is delicious, easy to make, can be thrown in the Crock-pot in the morning or cooked on the stove top starting in the afternoon and be ready for a warming and hearty dinner in the evening.  The pieces are large, this isn’t a delicate dish.  You will need to serve with a fork and knife as well as the spoon.  It is good the first night and good as a leftover.  But don’t freeze it, the potatoes will get a horrid texture.  Enjoy.

Hearty Pot Roast Soup  (the amount of veggies are a guideline, add more of what you like and leave out what you don’t like)

  • 1 lb pot roast or brisket meat
  • 1 large yellow onion
  • 2 carrots
  • 2 stalks celery
  •  4-5 small or 2 large potatoes
  • 1 zucchini
  • (1 cup chunked winter squash)
  • (1 cup frozen corn)
  • (1 cup frozen peas)
  • 4-6 cloves garlic
  • 1 large can small diced tomatoes
  • salt and freshly ground black pepper

Cut the raw meat into 2-bite size chunks.  Put in a large pot or your Crock-pot.  Peel, quarter, and slice the onion.  Peel (or scrub) the carrots and chop into bite-sized chunks.  Ditto with the celery and the zucchini.  Peel the potatoes and cut into 2-bite size chunks.  Peel the garlic and cut each clove into 3-4 chunks.  Put all the veggies (except the peas) into the pot with the meat.  Add the canned tomatoes and a can full of water.  Grind a good amount of fresh black pepper into the pot.  Stir it well then cook.  In a Crock-pot cook on high for at least 6 hours.  In a pot on the stove it will take only 2-3 hours until the meat is tender enough.  15 minutes before eating stir in the peas and check the soup for salt.  Add salt and more pepper as needed.

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