Beef Vegetable Soup

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.

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