Peep's Pot Roast Vegetable Barley Soup
This is a quick and easy way to use up left over pot roast and it's au jus/gravy. I didn't realize I was out of fresh red potatoes so I used a can of sliced potatoes. The only thing I had to cook was the barley. There was only 2 slices of pot roast left over which was to little for another meal and a quart of au jus. So it was perfect for soup. Bottom round roast was on sale so I have another in the freezer and I will be making this again.
Amounts depend on how much soup you want to make
Left over beef pot roast; chopped
Leftover pot roast braising liquid (mine was beefy onion soup mix, red wine, sliced mushrooms, ground pepper, water and gravy master)
Beef stock
Frozen mixed vegetables
Potatoes; chopped bite size
Fresh tomato; chopped
Cooked Barley
Add everything BUT the barley to a pot and simmer till potato is tender and tomato breaks down a bit.
Add barley stir and serve.
This is a quick and easy way to use up left over pot roast and it's au jus/gravy. I didn't realize I was out of fresh red potatoes so I used a can of sliced potatoes. The only thing I had to cook was the barley. There was only 2 slices of pot roast left over which was to little for another meal and a quart of au jus. So it was perfect for soup. Bottom round roast was on sale so I have another in the freezer and I will be making this again.
Amounts depend on how much soup you want to make
Left over beef pot roast; chopped
Leftover pot roast braising liquid (mine was beefy onion soup mix, red wine, sliced mushrooms, ground pepper, water and gravy master)
Beef stock
Frozen mixed vegetables
Potatoes; chopped bite size
Fresh tomato; chopped
Cooked Barley
Add everything BUT the barley to a pot and simmer till potato is tender and tomato breaks down a bit.
Add barley stir and serve.
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