The Pioneer Woman's Perfect Pot Roast Turned into Soup
Using leftover pot roast with carrots, onions and broth, this is a delicious winter-y meal! Adding oranges is optional (if you don't like a slight citrus flavor).
Ingredients
- 8 cups leftover pot roast, potatoes, carrots, onion, and broth
- 8 cups beef stock
- 3 cups farro, cooked (or cooked barley)
- 1 tsp thyme
- 2-3 whole bay leaves
- 2 (14.5 oz) cans diced tomato, with juice
- kosher salt and pepper
Instructions
1
On medium heat, add leftover chopped pot roast, carrots, onions, and broth to a large pot; stir well.
2
Increase the heat and bring the soup to a boil, adding in the broth, farro, thyme and whole bay leaf.
3
Turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer.
4
Salt and pepper to taste, then add tomatoes and simmer for another hour. Remove bay leaves; serve!
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Jan 2021
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