Roast, Carrots, and Potato Soup
by Abby Zenthoefer
serves: 4
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Roast, Carrots, and Potato Soup |
Ingredients: |
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1 lb |
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pot roast |
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4 |
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potatoes, peeled and cubed |
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6 |
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carrots, peeled and cut up |
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1 can |
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beef broth |
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1 can |
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water |
Directions: |
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Brown roast in pan on all sides. Add to pot with water and broth until roast is covered. Heat until boiling. Simmer for a few hours. Add carrots and potatoes. Cook for a couple more hours.
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