Description
There’s just something about pot roast and soup that says comfort food on a cool winter evening.
Ingredients
Units
Scale
- 2 tbsp (30 ml) olive oil
- 1 large onion, diced (divided)
- 8 oz (225 g) button mushrooms, quartered
- 4 cloves garlic, minced
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 4 cups (.95 liter) low-sodium beef stock
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- 3/4 lb (350 g) cooked, cubed pot roast (about 3 cups)
- 1/2 cup (70 g) frozen green peas, thawed
- 1 tsp arrowroot starch, dissolved in 1 tbsp cold water to make a slurry (see Note below)
- 2 tbsp minced fresh parsley, for garnish
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Add half of the onion and cook until deep brown, about 5 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark in spots.
- Turn heat down to medium and add the mushrooms; cook until browned, about 4 to 6 minutes, stirring occasionally. Add the garlic, rosemary, and thyme and cook 1 minute more, stirring constantly.
- Add the stock, Worcestershire sauce, bay leaf, salt, black pepper, celery, carrot, and the remaining half of the onion. Bring to a boil over high heat, then turn heat down to simmer, cover the saucepan, and cook until the veggies are tender, about 20 minutes.
- Add the pot roast, peas, and arrowroot slurry and cook 5 minutes more.
- To serve, ladle into bowls and sprinkle the parsley on top.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200