I made a pot roast for dinner a while back and shockingly there were a bunch of leftovers so I whipped up a pot roast soup in the crock pot. I mean really, we all know pot roast taste better on the second day, right? The HH had 3 bowls it was so good. 🙂 Yep, it’s a keeper for sure.
1 -2 pounds left over pot roast, cooked and cubed
8 cups beef broth
1 14 oz can diced tomatoes with green chilis
1/2 cup dried pinto beans, washed
1/2 cup dried white navy beans, washed
1 carrot, chopped
1 onion, chopped
2 stalks of celery, chopped
1 teaspoon dried oregano
2 teaspoons pepper
1 tablespoon dried parsley
Toss everything in the crock pot and cook on low for 8 hours or high for 4 hours. Serve with some crust bread and you’re good to go.
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
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