roast & pepper soup
I love slow cooking on a cold winters day, and this is the perfect recipe to fit the bill.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- FOR SOUP POT
- 3 pounds beef roast
- 1 tablespoon worcestershire sauce, reduced sodium
- 1 teaspoon soy sauce, reduced sodium
- 1/2 teaspoon cumin
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon tatonka dust opt.
- FOR GRIDDLE
- 1 - ea. red, yellow and orange bell pepper
- 1 - anaheim pepper
- 1 - poblano pepper
- 1 medium sweet onion
- - **mrs. dash original blend
- FOR GRAVY
- 1/4 cup butter, unsalted
- 1/4 cup flour
- 4 cups homemade beef stock
How To Make roast & pepper soup
-
Step 1Cut roast into bite size pieces. Place in soup pot; add liquid and dry seasonings to taste. Cover and simmer on low for 3-4 hrs. until roast is tender. Add more water while cooking if needed to keep meat covered.
-
Step 2Before roast bites are done, dice peppers and onions and cook on hot griddle with a little olive oil. Season with Mrs. Dash while cooking. Only cook until slightly tender so they are not mushy. When peppers are ready, remove to plate and cook mushrooms for about 3-4 min. -
Step 3Heat beef stock while meat is cooking. When roast is ready, make a butter/flour roux, and add beef stock to make gravy, allow thickening up before adding to soup pot. I add Kitchen Bouquet for color. Now add gravy to soup pot, stir well. Next add peppers, onions and mushrooms. Remove from heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Beef Soups
Category:
Roasts
Tag:
#Healthy
Ingredient:
Beef
Diet:
Dairy Free
Culture:
American
Method:
Stove Top
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