I made a delicious pot roast on Monday in the slow cooker using Laura’s recipe for Carbonade de Boueff à la Flamande, substituting rump roast for chuck roast. While I can’t pronounce that name, it sure looks nicer than what I’d call it: rump roast cooked in beer with onions, and it was really good and tender. I wonder if it was the beer? I’ve never cooked with beer before, but I figured it was worth a try, and it turned out really good. There was no taste from the beer (good… since I HATE the smell and taste of alcohol), the meat was just really tender.
However, Ed and I can only eat so much pot roast, so there were quite a bit of leftovers. I was so sick and tired of being cold that I decided to make some homemade rolls and beef vegetable soup.
It was really easy. I cubed up the cooked roast and put that in a pot with the juices I saved from cooking it. I then added diced red potatoes, chopped garlic cloves, a 12 ounce can of crushed tomatoes and water to cover it. I would have added carrots but I’m out, since I’ve been feeding them to a certain special horse lately. I let the pot simmer for about 30 minutes, then added in some thawed corn and green beans that I froze last summer and brought it back up to a simmer for another 30 minutes, then seasoned with salt and pepper. I can see myself using this recipe a lot, with whatever vegetables I have on hand.
One response to “Beef Vegetable Soup”
Oh I’m so glad you liked it! Any sort of alcohol really seems to make meat so fantastic! And if there is anything I love, beef vegetable stew really makes that list…