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Yankee Pot Roast Soup

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“Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)”
READY IN:
1hr 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 12 tablespoons fresh garlic, minced
  • 3 tablespoons butter
  • 2 medium onions, cut in chunks
  • 2 medium carrots, cut in thick slices (or I use whole baby carrots)
  • 4 red potatoes, cut in chunks (whatever you consider a decent bite size)
  • 2 stalks celery, cut in thick slices
  • 1 quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
  • 1 quart beef broth
  • 1 (156 ml) can tomato paste
  • 2 bay leaves
  • 1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

Directions

  1. In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
  2. Add salt, pepper, garlic, broth, vegetables and tomato paste.
  3. Bring to a boil.
  4. Add bay leaves and Magi.
  5. Reduce heat to medium-low (so soup is simmering).
  6. Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

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