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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 121.1
  • Total Fat: 3.6 g
  • Cholesterol: 27.2 mg
  • Sodium: 902.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 11.9 g

View full nutritional breakdown of Pot Roast Beef Stew calories by ingredient
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Pot Roast Beef Stew

Submitted by: L.M.LEE

Introduction

Take your leftover Pot Roast Meat and Turn it into a stew for the following day. Take your leftover Pot Roast Meat and Turn it into a stew for the following day.
Number of Servings: 10

Ingredients

    Beef any roast 1lb cooked and pulled
    Cream of mushroom soup 1, 10.75 oz can
    Beef Broth 1 ,14 oz can
    Baby Carrots 10 cut in half
    Potato 1 medium white
    Soy Sauce 6 tsp ( optional if needed)
    Sugar 6 tsp ( optional if needed)
    Mushrooms fresh 1 cup sliced


    Noodles Any Optional

Directions

Day before Cook Place Beef, Cream of Mushroom soup, and Beef Broth in a crockpot and let cook for 8 hours. That is a basic way to cook pot roast. The Following day Take the cooked meat out of the crockpot and break up about one lb of it and place it in a cooking pot on the stove. Pour in the juice from the pot roast. Cut up the potato and carrots, Add Mushrooms and boil. Taste the soup to make sure its not too salty or bland. I found that mine was a little flavorless so I ended up adding the sugar and soy sauce and it was perfect! When Potato and Carrots are cooked it is ready to serve.. Makes about 10-1 cup servings.

Also you can cook noodles seperatly and it is very good.

Number of Servings: 10

Recipe submitted by SparkPeople user L.M.LEE.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    With just one potato and 10 baby carrots I don't think this is going to serve 10. I added another potato, some more carrots and peas. I didn't want the sodium from the soy sauce, so I added stewing spices for flavor. - 11/14/07

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