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.