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Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 3 medium russet potatoes, peeled and diced into ½-inch cubes
- 3 cups beef broth
- 1 pound leftover pot roast beef, sliced into bite-sized strips or shredded
- 1 (13.5 ounce) can tomato sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Sauté diced onion, minced garlic, and sliced carrots until tender.
- Add diced potatoes and beef broth; bring to a boil.
- Stir in leftover pot roast and tomato sauce; reduce heat and simmer.
- Season with Italian seasoning, salt, and black pepper.
- Serve hot, garnished with parsley.
Notes
Use high-quality beef broth for enhanced flavor.
Feel free to customize with additional vegetables like celery or green beans.
This is an excellent recipe for utilizing holiday pot roast leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg