AuthorE. Gluten
DifficultyAdvanced
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Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 1 lb leftover pot roast(cubed)
 1 medium sweet onion(chopped)
 4 russet potatoes(peeled and cubed)
 23 carrots(peeled and sliced)
 3 stalks celery(washed and sliced)
 1 can diced tomatoes(optional)
 6 cups beef broth(3 cans)
 1 tsp italian seasoning
1

Peel and cube the fresh potatoes and carrots. Wash the celery and dice. Drain the green beans.

2

In a large soup pot, combine leftover beef, carrots, and potatoes. Add 2 - 4 cups of beef broth.

3

Over medium-high heat, boil until the vegetables are quite mushy. (If you are using "fresh" potatoes and/or carrots for this step, they will need to boil longer . . . about 20 minutes)**

4

Use a potato masher to smash them quite a bit. (They do not have to be completely smooth. This is just a different method of thickening your soup.) Add the rest of the vegetables (including the 4 other potatoes), the rest of the beef broth, tomatoes, green beans, and the Italian seasoning.

5

Boil for an additional 15 minutes, or until the unmashed potatoes and carrots become tender. Enjoy!

Tips
6

*To use uncooked meat, cut a roast or steak into ½ in pieces. Saute until well browned before adding to the soup.

**To use fresh vegetables at this step, use 2 russet potatoes and 1 carrot.

Category

Ingredients

 1 lb leftover pot roast(cubed)
 1 medium sweet onion(chopped)
 4 russet potatoes(peeled and cubed)
 23 carrots(peeled and sliced)
 3 stalks celery(washed and sliced)
 1 can diced tomatoes(optional)
 6 cups beef broth(3 cans)
 1 tsp italian seasoning

Directions

1

Peel and cube the fresh potatoes and carrots. Wash the celery and dice. Drain the green beans.

2

In a large soup pot, combine leftover beef, carrots, and potatoes. Add 2 - 4 cups of beef broth.

3

Over medium-high heat, boil until the vegetables are quite mushy. (If you are using "fresh" potatoes and/or carrots for this step, they will need to boil longer . . . about 20 minutes)**

4

Use a potato masher to smash them quite a bit. (They do not have to be completely smooth. This is just a different method of thickening your soup.) Add the rest of the vegetables (including the 4 other potatoes), the rest of the beef broth, tomatoes, green beans, and the Italian seasoning.

5

Boil for an additional 15 minutes, or until the unmashed potatoes and carrots become tender. Enjoy!

Tips
6

*To use uncooked meat, cut a roast or steak into ½ in pieces. Saute until well browned before adding to the soup.

**To use fresh vegetables at this step, use 2 russet potatoes and 1 carrot.

Gluten Free Leftover Roast Soup