Oh people, I have outdone myself, if I do say so myself...and myself says so! I started out making soup, then I thought that all of the ingredients were the same as my pot roast so I did the same seasoning, w/ a hoot and a hey and a HOPE SHA-NA! No idea what it would taste like and then WOWWWZAAAA!!
So since I wasn't planning on it becoming the extravaganza that it was, I didn't take pics along the way. But lucky for you I dug all of the cans and wrappers and crap out of the trash. :) JUST FOR YOU! I can't be responsible for the taste if you use lesser products. I mean, I have standards. Ok, so here goes...
Buy some meat. :) Chuck roast preferably, and I happened to find chuck roast boneless short ribs at Albertson's yesterday. Never knew they existed! But just a regular chuck roast is fine, and it doesn't have to be big. Like 2 or 3 lbs is fine. More if you have a bigger pot. I would recommend cutting the roast into about 6 big pieces. No need to cut it smaller, it will fall apart w/ your spoon when it is done.
There's a printable recipe at the bottom of the page. (I hope!) This is my trial run with that thing so we will see how it goes!
But basically this recipe has all of the pot roast fixin's, carrots, onions, celery, mushrooms, garlic. I threw in some stewed tomatoes just because my grandma used to put them in her veggie soup so I did too. They are big enough to not eat if you don't like them, but they really add a good flavor.
So here are the pics of the good stuff, besides the veggies...
This is the freakin' bomb diggity! It's the seasoning I use for my regular pot roast (which starts out FROZEN by the way!) So I added it to the soup!
Have you seen this man? This is STOCK, not broth! Stock has more flavor because it is cooked w/ the beef AND tons of veggies. Broth just uses the beef or chicken and is more bland. I used one box, plus a little from the second box.
Printer friendly recipe
Mad for Plaid!
16 hours ago