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Leftover Pot Roast Soup
The people in this house hate leftovers. Okay, maybe not hate, but we strongly dislike them. The problem is, no matter what I make, we almost always have leftovers. It is really hard cooking for three. It’s not like cooking for four at all because when I had to cook for four, we usually didn’t have leftovers. If we did, my husband would take them for his lunch the next day. Since his passing, no one takes the leftovers for lunch. If we have a large amount of leftovers, and it is something I can’t freeze to have again, we call the neighbor and offer them to her.
Other than throwing out a small amount of leftovers, what can you do with them? Sure you can have a leftovers smorgasboard, but unless it is Thanksgiving leftovers, it’s just not too fun. There are a few meals I make though, that I can actually use the leftovers in another way, and people will actually eat them!
One of those meals is the Pot Roast with Vegetables that I shared yesterday. These leftovers would totally get tossed out if I didn’t make something different with them because there isn’t enough for all three of us to have more. That is why I make this leftover pot roast soup.
This is what was leftover after our pot roast dinner. This is a medium sized bowl, so I probably had 3 or 4 cups total left of the pot roast. You can’t see the meat, but it is on the bottom. There were about 4 small slices left.
Though it is messy, I just scoop these out onto my big cutting board and cut all of this up into bite-sized pieces.
Then I scoop it into a saucepan and add whatever gravy was left with the roast, a 14 oz. can of beef broth, an 8 oz. can of tomato sauce, and about a cup of water. I didn’t season it at all because the pot roast was already seasoned and the broth and sauce both have plenty of salt.
Bring this to a boil and let it simmer for about 20 minutes or until it is heated through. If you didn’t have enough vegetables leftover, or just if you feel like it, you could add corn, green beans, peas, whatever other vegetables you like and make this go further. But then you’ll have leftovers again. And no one in this house likes leftovers.
- Leftover pot roast
- 14 oz. can beef broth
- 8 oz. can tomato sauce
- 1 c. water
- Optional: additional vegetables
- Cut up your leftover pot roast into bite-sized pieces
- Place in a saucepan
- Add broth, tomato sauce, and water
- Bring to a boil
- Simmer until heated through, approximately 20 minutes.
What do you do with your leftovers? Do you heat them back up and eat them again, or do you have some tips for me on how to deal with my leftovers?