Leftover Pot Roast Noodle Soup!

After making my beef roast this week, I had tons left over. Normally I cook a small roast so after packing our lunches for the next day, there isn't any left over but this time I had to do something with the 3 cups or so that was left.

 

I decided to go searching the web for ideas on how to use it up. I found a ton of ideas but unfortunately, none that I loved. I did find a couple that I used for some inspiration and came up with this one.

OH. MY. GOODNESS!

I will be cooking big roasts from now on so I can make this soup!

It was that delish...if I do say so myself. :)

 

 



Leftover Pot Roast Noodle Soup  Click here for a printable PDF of the recipe

 

Ingredients:

2 Tbsp butter

2 stalks of celery, diced

2 carrots, peeled and diced

1 medium onion, diced

salt, to taste

pepper, to taste

1 Tbsp dried parsley or fresh if you have it. I didn't.

1 tsp garlic powder

3 tubs of Knorr Homestyle Beef Stock

10 1/2 cups of water

3 - 3 1/2 cups of leftover pot roast, cut into small bite-sized pieces

4 cups of egg noodles, uncooked

sour cream

horseradish, prepared from a jar.

 

Directions:

1. In a large Dutch oven, sauté celery, carrots and onions in butter until translucent and soft.

2. While you are sautéing the trio, add the salt, pepper, garlic powder and parsley.

3. Next add the beef stock tubs and water and bring to a simmer.

4. Add leftover pot roast and continue to simmer for 5 minutes.
5. Add noodles and cook until done.

The Topping: When I say I'm making pot roast, the first words out of Curtis or Allison's mouth are: "Do we have horseradish?" So with that being said, I needed to figure out how to optionally add it to the soup. All I did was take sour cream and stir prepared horseradish into it. Then I put it into t zipper bag, cut the tip off the corner of the bag and piped it onto the soup.

Enjoy!

Thank you for stopping by my kitchen!
 

 

 

Zesty Slow Cooker Beef Roast!



My normal way of making a pot roast is in the slow cooker. I cut up a large onion into big pieces and put them in the bottom. Then I put the roast on top and on top of that I sprinkle on a Lipton French Onion soup packet, add about 1/2 cup of water and cook it slow from 9-10 hours. After I take it out, I take out most of the juice and whisk in one can of cream of mushroom soup to make a yummy gravy for the roast and mashed potatoes.

However, this time I changed it up a little bit like my BFF, Susan does. She adds Italian dressing from the bottle on top. It was a nice touch that adds a zest to it.  The drippings were even delicious drizzled over the mashed potatoes. Yum!



Zesty Slow Cooker Beef Roast

Ingredients:
1 beef roast (I usually use a rump roast or a chuck roast)
1 large onion
1 packet of Lipton French onion soup mix
1/3 bottle of Italian dressing (approximate measure)

Directions:
1. Spray slow cooker with non-stick spray.
2. Cut up the onion into large pieces and place on the bottom of the slow cooker.
3. Place roast on top.
4. Sprinkle the packet of French onion soup mix on top of roast.
5. Pour dressing on top of soup mix.
6. Pour 1/2 cup of water in bottom of slow cooker.
7. Cook on slow for 9-10 hours.

Enjoy!

Thank you for stopping by my kitchen!