Food Network pot Roast Paula Deen
Food Network pot Roast Crock Pot
Martha Stewart Pot Roast
Rachel Ray Pot RoastFood Network pot Roast. I made pot roast, two days ago. Everyone in the family loved it. This meal in a pot turned into two meals. After the second meal I still had a small piece of carne asada and some remnants of the sauce. Rather than discarding this meal made me a batch of soup.
Diced meat and gravy formed the basis of the soup. I added the chopped onion, carrot and celery for flavor. I also added frozen peas and corn. After the soup cook for a few minutes I realized I needed more water. The amount of water depends on the amount of sauce that have left over and the size of the vegetables. If soup is too thick add more water.
Any small pasta will work with this recipe. Use ditalini (medium sized tube pasta) or Tubetti (small tube pasta) or even stars. The elbows would be good too. The paste to thicken the broth.
The meat is already cooked, so no need to boil the soup is too long. As soon as carrots and pasta are tender the soup is done. They serve it with store bought sourdough bread, fresh from the oven. Garlic bread sticks are another option. Summer fruit - juicy cherries, red and green grapes, or watermelon - thi a pot full of food.
Ingredients
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 cups leftover roast beef, diced (more if available)
1 cup leftover sauce
4 cups water (or more)
3 tablespoons beef soup base
2 stalks celery, chopped
6 medium carrots, peeled and fragmented
1 cup frozen peas small
1 cup frozen corn
2 cloves garlic, minced
Salt and pepper to taste
1 / 2 to 3 / 4 cup pasta tube
Method
Pour the olive oil in soup pot. Saute chopped onion in oil until soft. Add barbecue sauce, water, soup base, celery, carrots, peas, corn, garlic, salt and pepper. Cover and simmer for half an hour. Add pasta, cover and cook 15 minutes more or until pasta is tender. Correct seasoning if necessary. Makes 8 servings.
Diced meat and gravy formed the basis of the soup. I added the chopped onion, carrot and celery for flavor. I also added frozen peas and corn. After the soup cook for a few minutes I realized I needed more water. The amount of water depends on the amount of sauce that have left over and the size of the vegetables. If soup is too thick add more water.
Any small pasta will work with this recipe. Use ditalini (medium sized tube pasta) or Tubetti (small tube pasta) or even stars. The elbows would be good too. The paste to thicken the broth.
The meat is already cooked, so no need to boil the soup is too long. As soon as carrots and pasta are tender the soup is done. They serve it with store bought sourdough bread, fresh from the oven. Garlic bread sticks are another option. Summer fruit - juicy cherries, red and green grapes, or watermelon - thi a pot full of food.
Ingredients
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 cups leftover roast beef, diced (more if available)
1 cup leftover sauce
4 cups water (or more)
3 tablespoons beef soup base
2 stalks celery, chopped
6 medium carrots, peeled and fragmented
1 cup frozen peas small
1 cup frozen corn
2 cloves garlic, minced
Salt and pepper to taste
1 / 2 to 3 / 4 cup pasta tube
Method
Pour the olive oil in soup pot. Saute chopped onion in oil until soft. Add barbecue sauce, water, soup base, celery, carrots, peas, corn, garlic, salt and pepper. Cover and simmer for half an hour. Add pasta, cover and cook 15 minutes more or until pasta is tender. Correct seasoning if necessary. Makes 8 servings.
