The leftover makeover – it is my creative outlet. It is my art.
Some people are creative and wildly talented working with mediums such as oil paints, graphic art software, ceramics, wood, or musical instruments. But for me, my medium of choice is food. Turning raw ingredients into something delicious is something I quite enjoy. And I absolutely love the challenge of taking that delicious something and turning it into something completely new and maybe even more delicious the next day, which is exactly how this Leftover Beef Pot Roast & Vegetable Soup came about.
I love a basic ground beef and vegetable soup, so one time when we had leftover pot roast coupled with dreary weather – I thought, “why not sub in pot roast for ground beef?” I cubed it up (but you could totally shred it), tossed it in, and what do ya know – it was fantastic!
What are your favorite ways to use leftover pot roast? Let me know in the comments and your recipe could be featured in an upcoming post!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
1 tablespoon olive oil
1 cup sliced carrots
1 cup chopped celery
1/4 cup finely chopped onion
2 cups cubed leftover pot roast
2 cups cubed potatoes*
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 pint tomato juice
2 cups cooking liquid from leftover pot roast**
2 cups beef broth
Heat a medium to large stockpot over medium-high heat and pour in the oil. Once the oil is hot and shimmery, add the carrots, celery, and onion to the stock pot. Saute for 2-3 minutes or until the onion becomes fragrant and transparent.
Add the leftover pot roast to the pot. Toss in the potatoes, basil, oregano, parsley, tomato juice, and beef broth. Give it a stir, making sure all the ingredients are combined. Bring it all to a boil over medium-high heat, then reduce heat to medium and simmer for 15-20 minutes or until the carrots, celery, and potatoes are fork tender.
Remove the soup from the heat, dish it up, and serve with a side of cheese sandwiches or breadsticks. Enjoy!
* If you also have leftover potatoes, you can use them in place of fresh potatoes – I have. But, when I use leftover potatoes, I add them about 5 minutes before I remove the soup from the heat, so they get warmed through but not over cooked.
**If you didn’t save your cooking liquid, just add 2 more cups of beef broth and you’ll be good to go.