We had this soup at Abagail's preschool. I just loved it. Miss Rhonda didn't have the exact recipe, but she told me how she made it. I just had to buy a pot roast and make it just to have this soup with the leftovers. Yum!
32 oz beef broth (used low sodium)
saved some of the leftover juice from roast (approx. 5 oz)
1 packet brown gravy mix
1- 1 1/2 cups Pot Roast, cooked and cubed small (see below for favorite recipe)
1/2-1 cup cooked carrots, cut up (I like to add the water to soup that carrots were cooked in)
1 bag (8 oz) Mrs. Weiss KLUSKI egg dumpling noodles (love these noodles - good in chicken noodle too)
I heated to boiling the broth and leftover juice from roast. Then with whisk added brown gravy mix. Cooked for about 1 minutes. Added cooked carrots, pot roast and noodles. Cooked until noodles were done. Enjoy!
BEST-EVER POT ROAST
This is from the Cowboy cookbook pg. 124.
1 3-5# rump, round, or ball tip roast
1 T oil
1 package dry onion soup mix
2 10 3/4-ounce cans beefy mushroom soup
1/2 soup can water
dash of oregano
salt and pepper to taste
Brown roast in oil. Place in a crock pot. Add remaining ingredients, and cook on HIGH for 6 hours. To make the gravy: I like to take some of the liquid out and add some flour. Whisk until smooth.
Really good served with green beans or corn and biscuits.
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