Vegetable Beef Soup From Pot Roast

13 ingredients
4 steps

Ingredients

  • 6 cups leftover meat and vegetables from pot roast
  • 4 cups assorted mixed vegetables, or two bags frozen
  • 3 15-oz cans petite diced tomatos
  • 1 15-oz can tomato sauce
  • 6 cloves garlic, minced
  • 2 shallots, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh rosemary, chopped
  • 2 bay leaves
  • 1 teaspoon Pick-a-Peppa hot sauce (or your favorite)
  • 2 teaspoons sugar
  • salt and pepper to taste

Directions

  1. 1
    In a large stock pot, saute minced shallot and garlic in olive oil until fragrant. Add tomatos, tomato sauce, Worcestershire sauce, hot sauce, rosemary and bay leaves, and bring to a boil. Reduce heat to a simmer and cover.
  2. 2
    Dice leftovers from pot roast. Cut roast and onions into about one-inch dice, potatos and carrots into slightly larger. Add to simmering tomatos. If there is any jus left from the roast, add that too, but discard any fat risen to the top.
  3. 3
    If using frozen leftover veggies, defrost them and add them. If using frozen mixed veggies, thaw and add. Simmer for an hour.
  4. 4
    Taste, and add salt and pepper to taste. Simmer at least another hour, or all day, as you choose. If you are really ambitious, make homemade bread.

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