I had made a whole pot roast two days ago and we ended up eating out. I couldn't let it go to waste, so I turned it into soup! I used my French Onion Soup recipe as a base and it turned out so YUMMY!
PREP TIME: 5 minutes
COOK TIME: 30 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6 Bowls
INGREDIENTS
2 Large Onions, thinly sliced
2 Carrots, diced
2 Ribs of Celery, diced
2 Large Cloves of Garlic, minced or diced
1.5 Sticks Butter
2 tsp Salt
1 tsp Black Pepper
2 tsp Creole Seasoning
1 tsp Marjoram
3 Sprigs of Fresh Thyme, remove the stems
6 Cups Beef Broth
2-3 Cups of Chopped up, Left-Over Pot Roast and any of it accompaniments (we had pepperoncinis and mushrooms)
Cheese - I used Havarti Slices and Parmesan shavings
INSTRUCTIONS
In a large pot or Dutch Oven melt your butter on medium high heat. Add in the Onions, Celery, and Carrots. Cook for 10-20 minutes until the onions completely caramelize down. They will turn a beautiful caramel color. In the middle of cooking the onions down, add in the Garlic and seasonings.
Once the onions are done, add in your beef and any other items from the left over pot roast. Give it a good stir to fully combine everything.
Next, add in the Beef Broth, bring to a boil and simmer to 10 minutes.
Once the soup is done, you can serve as is, or you can take it to another level by melting cheese on top. Simply add the soup to oven safe crocks, add your cheese on top, and broil for 5 minutes until the cheese it melted and bubbly.
Garnish with a fresh sprig of thyme and enjoy!
This recipe was a total experiment and it turned out so well! If you try this, please let me know. :)