Texas Cowboy Soup (Great for Leftover Roast)

Ingredients

1–2 cups shredded roast beef

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes

4–5 cups beef broth (or broth + water)

3 potatoes, diced

1 can corn

1 can green beans

1 can beans (pinto, kidney, or black beans)

1 tsp chili powder

1 tsp paprika

½ tsp cumin

Salt & pepper

In a soup pot, cook the onion in oil for about 4 minutes until soft.  Add garlic and cook 30 seconds.  Stir in diced tomatoes, broth, potatoes, chili powder, paprika, cumin.  Bring to a simmer.  Add the shredded roast beef and let it simmer about 10 minutes. Stir in beans, corn, green beans.  Simmer another 5–10 minutes until the potatoes are tender. Add salt and pepper to taste.  

Toppings that make it amazing: shredded cheese, sour cream, crushed tortilla or corn chips, green onions

Asian Inspired Roast

Asian Inspired Roast

3 1/2-4 lbs chuck roast⁣

1 cup low sodium soy sauce⁣

1/4 cup honey⁣

1/3 cup rice vinegar⁣

1 cup chicken broth ⁣

3 tb brown sugar⁣

5 cloves garlic, mashed⁣

2 tb sesame oil⁣

2 tsp red chili pepper flakes

sliced jalapenos (to taste)

1 tsp kosher salt⁣

Prepare the marinade by whisking all of the ingredients together in a medium bowl. Pat the chuck roast dry and place it in the crock pot. Pour the marinade over the roast, turning it a few times so it’s well coated. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the meat is very tender.

About 30 minutes before serving, check the roast and use two forks to gently pull it apart. If it doesn’t shred easily, cover and continue cooking until tender. Once ready, fully shred the meat and toss it with the juices in the crock pot.

Serve over rice and garnish with sliced green onions and sesame seeds if desired.