It’s an inevitable outcome that you will have leftovers when you make a big pot roast dinner. Show
But what should you do with them, if you don’t want to eat the same thing for a few days in a row? Not sure? Drawing a blank? Maybe that’s because the bird bests the beef when it comes to leftovers! There’s no surprise that turkey is the main meat that gets alllllllll of the attention with leftover recipes, especially when Thanksgiving comes around. A quick search on the internet pulls up countless recipes for sandwiches, stir-fries, pastas, casseroles, and soups. The options are all delicious, of course, including our own recipe for white bean turkey chili. But I’m tired of the turkey talk! Holiday poultry aside, what are you supposed to do with the meaty leftovers from the dinners you make during the rest of the year? Rather than simply reheating a plate of the same thing you had last night, dive a little deeper into the well of culinary creativity by making something new, exciting, and tasty. Leftover pot roast is a perfect place to start! If you live in a household that loves a hearty pot roast for a weeknight dinner, I have the perfect recipe to breathe new life into anything you may need to use up. This ultra-savory pot roast mushroom soup will have you salivating during every single step of the cooking process. Browning sliced mushrooms in an aromatic trio of onions, garlic, and thyme is just the beginning. The fun continues when the pan is deglazed with balsamic vinegar and beef stock, and thickened with a cornstarch slurry before adding big chunks of the pot roast. You’ll be sneaking as many sips and spoonfuls as you possibly can as it cooks. The soup’s aroma is intoxicating as it gently bubbles on your stovetop, enticing you to use every single teaspoon you own as you repeat to yourself, “I’ll stop after this spoonful, I swear!” Sure, pot roast leftovers are typical. But I’ll be surprised if you have any more leftovers after you make this irresistible recipe! DescriptionNot sure what to do with your leftover pot roast? Use the remaining meat to make our hearty and comforting soup with mushrooms in a rich broth.
Keywords: beef, pot roast, mushroom, soup Cooking by the Numbers…Step 1 – PrepMeasure out the olive oil, balsamic vinegar, beef stock, and cornstarch. Set out the salt and pepper. Freshly cracked is best! Dice the onion, mince the garlic (or use a garlic press), chop the thyme, remove the stems and slice the mushrooms, and shred the meat with your hands or two forks. I prefer larger chunks of meat to make a super hearty soup, but you can choose to shred it as finely as you would like. Step 2 – Sweat the AromaticsHeat the olive oil in a large pot over medium heat. Add the onion and saute for about 5 minutes, or until soft and translucent. Add the garlic and thyme to the pot and saute for an additional 30 seconds, stirring constantly. Don’t let the garlic brown, as it will continue to cook with the mushrooms in the next step. Step 3 – Cook the MushroomsAdd the mushrooms and continue to cook, stirring occasionally, until they are dark brown and have released their moisture, about 5 to 8 minutes. Step 4 – Deglaze the PanAdd the balsamic vinegar and 3 1/2 cups beef stock, scraping up any brown bits from the bottom of the pot. Bring to a boil on high heat, then reduce the heat to medium and simmer for 5 minutes. Is the balsamic vinegar too tangy for you? You can choose to omit it from the recipe. You will not need to substitute the two tablespoons with any more stock. Step 5 – ThickenIn a separate small bowl, whisk together the remaining 1/2 cup beef stock and cornstarch until there are no lumps. Slowly pour the cornstarch slurry into the soup, whisking constantly until completely incorporated. Simmer for another 5 minutes. Step 6 – Add the Meat and ReduceAdd the beef to the pot. Continue to cook for 10 to 20 minutes, stirring occasionally, until the soup has reduced and thickened slightly, or to your liking. Season with salt and pepper to taste. Transfer to serving bowls and garnish with chopped thyme. Exactly How Much Should I Reduce the Liquid?You can choose how much you want to reduce the broth in the final step of cooking. It all depends on what final consistency you prefer. For a liquidy soup that you can have fun slurping, I recommend cooking the soup less, for no more than 15 minutes. For a thicker and more condensed consistency that has all the comfort food vibes of a hearty stew, cook the soup for closer to 20 minutes in the final phase of cooking. You can cook it for even longer if you love that rich texture! Just keep in mind that your yield will be smaller the more you reduce the soup. Whether thin or thick, this soup is amazing served with a hunk of crusty bread for the best dipping device. Keeping this meal gluten free? You can use your favorite gluten-free bread, or you can serve this soup with a side of roasted potatoes or creamy polenta. As long as you team up with equally comforting side dishes, you’ll have a meal that will give you so much delicious nourishment in the evening! For other meaty soup and stew recipes to keep your belly full and happy, make these recipes from Foodal next:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 11, 2012. Last updated on September 12, 2021. Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation. About Nikki CervoneNikki Cervone is a full-time cheesemonger and specialty foods buyer living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate. Do you have to brown a roast before putting it in the crockpot?"Browning, or caramelizing, meat before putting it into a slow cooker isn't one hundred percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
How can I add flavor to my pot roast?Add Some Extra Onions
Never hold back from adding extra onions to your pot roast. Onions help turn the broth into a smokey jam as they caramelize, flavoring the tender beef. Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile.
How do you keep pot roast moist and tender?A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.
How long should pot roast cook?Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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