Vegetable beef soup from pot roast

By Kayb
September 26, 2010
Vegetable beef soup from pot roast

Author Notes:

This is a fall and winter brown bag lunch, as it just doesn't lend itself well to the summertime, and it depends on a pot roast to get it started. In the past, when I was cooking for a bigger family, I'd save leftover vegetables of all sorts in a large plastic container in the freezer until it got full, and use those in soup; today, I will usually use a bag or two of frozen mixed vegetables. I have been known to throw in a Parmigiano rind if I had one on hand. All measurements are approximates, as I have never measured anything for this, but it makes a great soup that freezes well; I freeze it in serving-sized containers and take one for lunch, warming it in the microwave while I make myself a piece of cheese toast in the toaster oven at the office. Hard to beat!


Serves: 12 or so


  • 6 cups leftover meat and vegetables from pot roast
  • 4 cups assorted mixed vegetables, or two bags frozen
  • 3 15-oz cans petite diced tomatos
  • 1 15-oz can tomato sauce
  • 6 cloves garlic, minced
  • 2 shallots, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh rosemary, chopped
  • 2 bay leaves
  • 1 teaspoon Pick-a-Peppa hot sauce (or your favorite)
  • 2 teaspoons sugar
  • salt and pepper to taste
In This Recipe


  1. In a large stock pot, saute minced shallot and garlic in olive oil until fragrant. Add tomatos, tomato sauce, Worcestershire sauce, hot sauce, rosemary and bay leaves, and bring to a boil. Reduce heat to a simmer and cover.
  2. Dice leftovers from pot roast. Cut roast and onions into about one-inch dice, potatos and carrots into slightly larger. Add to simmering tomatos. If there is any jus left from the roast, add that too, but discard any fat risen to the top.
  3. If using frozen leftover veggies, defrost them and add them. If using frozen mixed veggies, thaw and add. Simmer for an hour.
  4. Taste, and add salt and pepper to taste. Simmer at least another hour, or all day, as you choose. If you are really ambitious, make homemade bread.

More Great Recipes:
Soup|Beef|Shallot|Vegetable|Make Ahead|Winter

Reviews (4) Questions (0)

4 Reviews

Andreas D. May 15, 2011
I promise I didn't mean to come across as a sanctimonious old fart, although no doubt I did. It's a common mistake, replicated on a myriad of menus across America - "insert dish, served with au jus" and it get's me going every single time I read it. :)<br /><br />
Author Comment
Kayb May 15, 2011
Nor did I take it as such. I don't like being wrong, and I'm never distressed when someone corrects me, because then I'll not be wrong again, at least on THAT particular point.
Andreas D. May 15, 2011
I hate to be a nitpick, but there's no such thing as 'au jus' in this context. it's simply 'jus', or preferably just 'gravy'. <br /><br />Au jus means 'with the juices' and simply refers to te natural meat juice, reduced.
Author Comment
Kayb May 15, 2011
And now I know, and won't make that mistake again. Thanks.