A delicious use for leftover pot roast that freezes beautifully.
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
2 medium carrots, thinly sliced
2 celery stalks, thinly sliced
1/2 cup cooking liquid from pot roast
3 ½ cups lower sodium beef or chicken broth
1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes
8 cooked potato halves from the pot roast, cut in ½-inch pieces
½ cup cooked mixed vegetables from the pot roast
2 cups diced pot roast
- Heat the oil over medium high in a large soup pot. Add the onion, garlic, carrots and celery and cook, stirring, 3-4 minutes until softened. Add the cooking liquid from the pot roast, broth and tomato paste; stir to dissolve the paste. Add the tomatoes, bring to a boil and immediately reduce the heat to simmer. Cook 10 minutes at a gentle simmer.
- Stir in the potatoes, vegetables and beef and cook until warmed through, about 5 minutes.
Makes 4 servings
Nutritional analysis for each serving: 299 calories, 28 g protein, 25 g carbohydrates, 4 g fiber, 9 g fat, 3 g saturated fat, 902 mg sodium
