We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this month-long series The Paula Deen Test Kitchen will share a new leftover recipe with you each week. Each recipe starts with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.
This Week, Leftover Pot Roast from dinner becomes Pot Roast Soup for lunch!
Pot Roast Soup
1 tablespoon vegetable oil
1 tablespoon butter
1 medium onions, chopped
2 celery stalks, chopped
2 medium carrots, chopped
3 large garlic cloves, chopped
½ pound cremini mushrooms, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons sherry
4 cups canned low sodium beef broth (or homemade)
2 tablespoons tomato paste
1 ½ cups leftover pot roast, shredded into large chunks plus any leftover gravy
Dash of Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish
Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and sauté until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute. Add sherry and stir up any bits that have stuck to the bottom of the pan. Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper. Serve in a warmed soup bowl sprinkled with chopped parsley.
Prep Time: 15 min
Cook Time: 25 min