The Pioneer Woman’s Perfect Pot Roast Turned into Soup Luncheon
This Pioneer Woman’s Perfect Pot Roast Soup is a delicious option to using up leftover pot roast, carrots, and potatoes!
My post today is about taking the leftovers of a tasty meal the night before, and turning them into something lovely the very next day …
My sons watched me wide-eyed as I got the roast in the oven in no time, all of us excited for dinner. I agree, the type of cut you use is important, and we both agree that the “chuck roast” is the best. But it definitley takes longer to cook. PW cracks me up when she talks about having patience … :)
But if you reach deep down into your soul and find your patience—at least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life—you won’t be disappointed. – The PW
I snipped a few sprigs of rosemary from our garden (it’s been beautiful here in the afternoons in Oregon!)
And dinner was served–an organic hunk of meat, organic potatoes from our friend’s parents’ farm in Klamath Falls (OR), and the carrots Ree had me put on top of the roast. Tender and tasty!
The next day, I knew 3 of my friends were coming for lunch. I really didn’t want to go to the store. What was in my pantry? What could I make, not too heavy, but company-worthy?
With the leftovers from the night before, I whipped up a pot of soup (broth and onions included) with barley and yummy spices. You can follow Tasty Kitchen’s Beef Barley Soup recipe, here. Since the meat, carrots and onions are already cooked, start with “Add everything except the tomatoes …” It’s a very easy recipe. (Also use the broth from the meat.)
My friends (and family) raved over the soup. You can imagine the flavor, after the roast cooked in WINE for 4 hours the night before.
We had little Brazi Bites on the side. (What are Brazi Bites? They are now world famous little bites of goodness–all natural, gluten-free, cheese bread snacks, also made in Portland, OR!)
The little bites come frozen in a bag. You place them on a cookie sheet and bake for 20 minutes. They come in different flavors and they are the perfect addition to a meal with soup!
Water – the perfect luncheon beverage
Beef Barley Soup
I quickly cleaned the kitchen and counters, made sure 1 bathroom was clean, but never got around to vacuuming, dusting, or sweeping/mopping my kitchen floor. Oops!
I wonder if they even noticed?
I’d say probably not.
I’m glad I’ve learned not to worry about those things, and really enjoy the moment with my friends. Again, coming to see ME and not to inspect my house. :)
Do you ever take dinner from the night before and turn it into a fabulous lunch the next day?
Pioneer Woman's Perfect Post Roast Soup
Using leftover pot roast with carrots, potatoes, onions and broth, this is a delicous winter-y meal! Inspired by Tasty Kitchen.
- 8 cups leftover pot roast, potatoes, carrots, onion, and broth
- 4 cups beef stock
- ½ cups pearl barley
- ½ teaspoons thyme
- 1 whole bay leaf
- 1 can (14.5 oz. size) diced tomatoes
- Salt and pepper
- On medium heat, add lefover pot roast, potatoes, carrots, onions, and broth to a large pot; stir well. Increase the heat and bring the soup to a boil, adding in the broth, barley, thyme and whole bay leaf
- Turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer.
- Salt and pepper to taste, then add tomatoes and simmer for another hour. Remove bay leaf; serve!
Tasty KitchenAll images and text ©
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