Turn Leftover Pot Roast Into A Hearty And Comforting Soup With Just A Few Extra Ingredients

When the weather's cool, and you're craving comfort from the type of meal that can only come from a big, warm bowl, you know it's time to make soup. Recipes that bring the most contentment tend to be layered with ingredients to achieve a complex, hearty, cooked-all-day flavor. But you can use shortcuts to get that same result more quickly. If you've got leftover pot roast, it may be time to make a beef and barley soup that will take only a few extra ingredients, and a fraction of the time.

Vegetable beef barley soup is a versatile one-pot dish that can be prepared in a Dutch oven or slow cooker, and it typically starts with a good cut of chuck roast. The fat content and collagen found in the chuck roast is what gives beef and barley soup its rich, savory profile. Starting from scratch will ordinarily require the meat be patted dry, cut into small cubes, and seared in small batches. This time-consuming step is eliminated with the use of leftover pot roast, and you'll find that the previously cooked roast will infuse an even deeper flavor into your soup.

What's fun about this recipe is that you can tailor it based on your fridge and pantry offerings. Start this soup with a few staple veggies like potatoes, carrots, celery, and onions. Add your favorite herbs (thyme and rosemary can bring an earthiness to the soup that greatly complements the barley), and pour in beef broth or leftover pot roast juice for complexity.

When making your beef and barley soup, keep one important thing in mind: Your leftover pot roast has been slowly cooked in seasonings already. While this will bring a depth of flavor to the soup without having to cook it for a long time, the tender roast also brings with it any salt that was previously added. So, go easy on the salt and spices, and taste as you go.

The usual suspects to enhance a beef and barley soup include root veggies and potatoes, sauteed in olive oil (supplement with some butter for a richer flavor), and enough broth for the desired amount of soup. Keep in mind that when you add the barley, it will slightly expand and absorb some of the liquid. If you have leftover braising liquid from the roast, you can also add that in, just taste the soup beforehand, then adjust any seasonings. 

A great tip for this easy soup is to cut your ingredients small — about ½-inch pieces — so they cook quickly and will fit well on your spoon. If you have leftover vegetables from your pot roast (such as this overlooked vegetable with an earthy sweetness), it's fine to add them towards the end of cooking to keep them from turning to mush, but using fresh vegetables will better ensure they stay firm and flavorful. You can also brighten the soup with a splash of Worcestershire sauce or tomato paste without taking away from the savory richness that the pot roast has already brought to the table.