Saturday, November 19, 2011

Slow Cooker Pot Roast Soup

The other day, I made a pot roast in the slow cooker.  It was a 3 pound roast, with sauteed leeks, carrots and celery, a couple of bay leaves, parsley, salt, pepper, and water.  And it was really good.  I saved the leftovers, skimmed off the fat, and made soup today - another variation on the beef and barley theme:

2 leeks, chopped
1 T. minced garlic
5 carrots, diced
3 small celery ribs, diced
1 celeriac root, diced
8 cups water
1 cup red wine
1 T. Worcestershire Sauce
8 ounces pearled barley
2 bay leaves
1 can tomato paste
pot roast leftovers, cut into bite sized pieces, fat removed
kosher salt and pepper to taste

The leeks, garlic, carrots, celery and celeriac were sauteed in olive oil until soft and then the other ingredients were added, including the leftover liquid from the pot roast (minus the fat).  This simmered for an hour.  We had some for dinner and then I canned the rest while I watched The Sound of Music with the 6 year old - which meant that every once in a while I had to leave to tend to the pressure canner.  I tried to only leave at the dialogue parts; fortunately the canner didn't need too much tending!  (6 pints, 75 minutes at 10 pounds of pressure.)

I'm getting close to the end of the farm share veggies I've stored up.  This used up the carrots and I only have one leek and one celeriac bulb left.  I still have 5 squashes and some turnips, but that's about it.  We even finished the popcorn - how can you watch The Sound of Music without popcorn?

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