Souper Pot Roast Food

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Steps:

• Combine all ingredients in a suitable pot. Bring to boil.
• Turn down heat and simmer 15 minutes.
• Best served with crusty bread alongside.

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

SUNDAY HERBED POT ROAST SOUP

Steps:

• In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender., Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.

YANKEE POT ROAST SOUP

Steps:

• In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
• Add salt, pepper, garlic, broth, vegetables and tomato paste.
• Bring to a boil.
• Add bay leaves and Magi.
• Reduce heat to medium-low (so soup is simmering).
• Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

LIPTON ONION SOUP POT ROAST

Steps:

• Peel carrots and potatoes and place in roasting pan.
• Put roast into roasting pan on top of potatoes and carrots.
• Mix together soup mix, cream of mushroom soup, and beef broth
• Pour over roast
• Cover and bake for 3 hours at 325 degrees

ONION SOUP POT ROAST

Steps:

• Preheat oven to 350.
• Salt and pepper all sides of the roast.
• Put 1/4 cup of flour in a shallow plate and coat roast on all sides.
• Place dutch oven on burner over medium high heat and add 2 tablespoons of vegetable oil.
• Brown roast on all sides.
• Remove roast from pan and set aside.
• Add remaining 1/4 cup flour to drippings and stir to form a roux.
• Cook roux over medium for 2-3 minutes.
• If cooking a small roast add 1/2 packet of onion soup otherwise use whole packet.
• Gradually add beef stock while stirring to blend into the roux.
• Bring sauce to a boil.
• Remove from heat and add back roast.
• Top with rest of soup packet, if only half was used earlier or with a second packet if a whole was used earlier.
• Cover and cook in oven at 350 for 2 hours.
• Add poattoes and carrots to dutch oven and cook and additional 2 hours or until meat is fork tender.

POT ROAST SOUP

Steps:

• Cube sirloin steak into 1/2 inch pieces.
• Mix flour, salt and pepper together in a bowl. Dredge the sirloin steak pieces in this dry mixture coating them well.
• Heat canola oil in a large skillet. Add onion and sirloin pieces. Cook until onions and sirloin are lightly browned.
• Add wine to deglaze the skillet.
• Add garlic and stir well.
• Transfer skillet mixture to a soup pot.
• Add all of beef broth.
• Add beef gravy packets.
• Add Worcestershire sauce.
• Add Heinz 57 sauce.
• Stir until dry soup mix has dissolved completely.
• Add potatoes and carrots.
• Cover soup pot, and cook on low heat for 60 to 90 minutes. Stir frequently.
• Serve with French bread or crusty rolls.

SOUPER POT ROAST

Steps:

• Brown roast in shortening - use a large covered roasting pan.
• Combine remaining ingredients and pour over browned roast.
• Cover and bring to a simmer.
• Place in 300°F oven for 3-1/2 hours.
• Turn meat after 1-1/2 hours.
• Remove roast, cool and wrap in aluminum foil - refrigerate.
• Remove bay leaf from gravy and strain through a fine sieve - refrigerate.
• Next day unwrap the roast and put in a covered roasting pan.
• Pour gravy over roast.
• Heat at 300°F for 1 hour.
• Great with mashed potatoes or wide egg noodles.

ROAST BEEF SOUP

Steps:

• In a 3-qt. saucepan, saute beef and onions in oil until onions are tender. Add the next eight ingredients; cover and simmer for 1 hour. , Stir in lentils; cover and simmer for 30 minutes. Add vegetables; cover and simmer for 10 minutes or until lentils and vegetables are tender. Remove bay leaves.