Today for supper I'm slow cooking my roast in my crock pot in such a way that while we may eat succulent pot roast for supper, but there will be beef vegetable soup available upon completion also. Typically I don't follow recipes when I'm cooking, I just kinda wing it with the flavors I enjoy that complement one another and the particular foods I'm working with.
So, let's get started!
Succulent Slow Cooked Pot Roast with Residual Beef and Vegetable Soup
|My uncooked pot roast (This one happens to be frozen but as with most things, of course fresh would be preferred to frozen) nude and awaiting seasoning. My Crock Pot in the background.|
So, the seasoned roast is in the slow cooker in close to an inch of water on high for about 2 hours alone covered before I start to add anything else. Keeping in mind that my roast was frozen, if you happen to try this with a fresh and unfrozen roast 1 hour would be sufficient. After the first couple hours the water will have started turning into a nice beefy broth and the roast should be well on it's way to being cooked into a juicy delight. Now it's time to start working on the soup to surround the roast.
|After one half of the roast has been returned to the slow cooker chop the other portion into bite sized (or smaller) morsels. These chunks will serve as the meaty goodness in your beef & vegetable soup.|
|Slice your hunk of pot roast and enjoy!|
|Grab a ladle and scoop out a bowl for yourself and a bowl for your friends. This spicy beef and vegetable soup is sure to warm you from the inside out and even leave leftovers for the next day!|