The Pioneer Woman's Perfect Pot Roast Turned into Soup
Using leftover pot roast with carrots, onions and broth, this is a delicous winter-y meal! Adding oranges is optional (if you don't like a slight citrus flavor).
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 8 -10
- 1 4-5 pound chuck roast
- 2 Tbsp. olive oil
- 2 whole onions
- 6 whole carrots
- Salt and pepper generous
- 1 cup red wine optional, beef broth
- 3 cups beef broth
- 2 oranges (optional, if you don't like citrus flavor) cut in half
- Fresh thyme fresh rosemary or more to taste
- 8 cups leftover pot roast potatoes, carrots, onion, and broth
- 8 cups beef stock
- 3 cups farro cooked (or cooked barley)
- 1 tsp. thyme
- 2-3 whole bay leaves
- 2 cans 14.5 oz. size diced tomatoes (with juice)
- Kosher salt and pepper
For Pot Roast:
Preheat oven to 300 degrees. Salt and pepper your chuck roast on both sides. Heat olive oil in a large pot or Dutch oven over medium-high heat.
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices; add to the hot pan and brown the sides. Remove the onions to a plate.
Cook the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add more olive oil to the pan; sear the meat for 1-2 minutes on all sides until browned on all sides. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom.
Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, carrots, and orange halves, as well as fresh rosemary and thyme.
Place the lid on the pan; roast for 3-4 hours until meat is tender. For a 4 to 5-pound roast, plan on 4 hours.
Remove the herb sprigs and orange halves; serve with your favorite side (potatoes, rice, etc.)
Save the leftovers for soup!
On medium heat, add lefover chopped pot roast, carrots, onions, and broth to a large pot; stir well.
Increase the heat and bring the soup to a boil, adding in the broth, farro, 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 leaves; serve!