Pot Roast Soup

This happens to be a rare day in Texas. The temperature hasn't risen above freezing, and we've had a slight flurry of snow. A perfect time to make another of my family's favorite meals.   

Post Roast Soup!

When I have a bit of pot roast left over- a bit of meat, a couple of potatoes and carrots- certainly nothing worth saving on it's own. I do save it. I put it in a quart zipper top bag and freeze it. 

Once I have 2-3 of those built up, I make them into soup! 

It takes about an hour, from freezer to bowl, but is well worth it.

If you are a planner like I am, you could even take the bags out of the freezer and place them in the fridge overnight to cut down on prep time. 

Or, if you are in a bit of dinner hurry, you can defrost the bags in the microwave for 6-10 mins.

Here's a basic run down on what you will need, but certainly give or take a little on the meat/veggie portions. 

1/2-3/4 lb of pot roast- beef or venison

6 ish quarters of potatoes

12 ish baby carrots

5 cups of beef broth

1/4 cup Worcestershire sauce 

1/4 tsp celery salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper 

Once the bags are somewhat defrosted, (I like them to be a tad on the frozen side as it makes the meat easier to cut up.) I coarsely cut up the meat and veggies, because they will fall apart a bit more while cooking the soup.

If you prefer a more finely diced soup, feel free to do so, but I don't recommend it.  

I put all the chunks into the pot,

  

Then, I add the broth and spices, and cook on high for 10 minutes. 

I use the spoon to break apart the larger pieces of meat.

After it is at a good boil, I reduce the heat to low and simmer for about 10-20 mins more. 

Enjoy this with a good sized stack of saltine crackers!