This is why I love Twitter. The other day Jess tweeted that she was looking for something to make out of leftover pot roast. This got me a) craving pot roast and b) thinking about the things I could do with leftover pot roast. I combed the internet, and found inspiration on Pinterest in this Pot Roast Soup recipe.
Off to the store I went to get all of the ingredients for my pot roast….which I forgot to photograph….which means that the recipe is not yet up on the blog. But I promise, it is tasty with a base of cola, tomatoes and cloves.
While I was driving (this is where I do my best thinking) I started concocting a recipe in my head that included carmelized onions and a bit of wine for a bit of sweetness. I was thinking french onion meets pot roast. And it worked! The result was a rich, deep flavored soup that could not have been better, and was just in time for the sudden full-out Fall weather!
What is your favorite why to reconstitute leftovers?
Pot Roast Soup Recipe
- 1 Tbsp olive oil
- 1 small vidalia onion (halved and then sliced)
- 1 Tbsp brown sugar
- 1 Tbsp water
- 1 lb left over cooked pot roast (Cut into bite sized pieces. You can also include any leftover potatoes, veggies and sauce from your pot roast)
- Additional veggies you would like to include (I used chopped carrots and potatoes. You may want to include beans, peas, whatever…)
- 2 Tbsp butter
- 2 Tbsp flour
- 4 cups beef broth
- 1/2 cup sweet white wine or vermouth
- 8 oz tomato sauce
- 8 oz water
- 1 tsp sugar
- 2 bay leaves
- Salt & pepper to taste
- Pour olive oil into a heavy sauce pan or dutch oven and heat over medium heat
- Add onions and sprinkle with a touch of salt
- Cook over medium heat until onions begin to get soft, about 7 minutes
- Meanwhile, in a bowl, mix together the broth, wine, tomato paste and 8 oz of water and set aside
- Back to the onions, sprinkle brown sugar and 1 Tbsp water over the onions and stir well
- Turn heat up to medium-high and cook until water is absorbed (about 2 minutes)
- Add leftover pot roast and any extra veggies to the pan and continue to cook over medium-high heat until everything is hot (about 5 minutes)
- Remove contents of the pan to a plate to hold
- In the now empty pan, turn heat to medium-low and place the butter in the pan
- Use a wooden spoon to scrape any brown bits on the bottom of the pan into the melting butter
- Once butter is completely melted, add flour and stir well until the mixture makes a smooth doughy-looking ball with no lumps
- Add 1/3 cup of the broth mixture to the flour and stir continuously until the water is absorbed into the flour and there are no lumps
- Continue to add broth 1/3 cup at a time making sure to get rid of lumps every time before adding additional broth
- Once the mixture is relatively liquid, you can add the remainder of the broth at once
- Turn heat up to high and bring the mixture to a boil
- Add sugar, bay leaves and salt and pepper to taste
- Add pot roast veggie mixture to the soup and bring back to a boil again
- Reduce heat to a low simmer and let cook for 20 minutes, stirring occasionally
- Serve with some fresh bread and butter and enjoy!