Yankee Pot Roast Soup

If you’ve ever been to Montana’s (the restaurant), you may have tried their Yankee Pot Roast Soup.  Craig and I love to enjoy a bowl as an appetizer whenever we visit, and I thought it was a great, hearty fall weather food so I scoped out recipes online.  Would you believe it there is already a recipe online that people have commented and said it tastes like the Montana’s soup?  I made a batch of it tonight, and I have to agree that it is a pretty close taste.  Enjoy!

Yankee Pot Roast Soup

Source: Family Oven

• 2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 tablespoons fresh garlic, minced
• 3 tablespoons butter
• 2 medium onions, cut in chunks
• 2 medium carrots, cut in thick slices
• 4 red potatoes, cut in chunks
• 2 stalks celery, cut in thick slices
• 1 quart chicken broth
• 1 quart beef broth
• 1 (156 ml) can tomato paste
• 2 bay leaves
• 1 teaspoon maggi seasoning

1. Sprinkle beef with salt and pepper (I keep kosher salt in a salt pig on my stove for this purpose) then brown in butter over Medium High heat.

2.  Add in garlic during last few minutes of browning then add in a small amount of the broth to deglaze the pan. 

3.  Add in additional broth and remaining ingredients and bring to a boil.

4.  Reduce to a simmer and cook for around an hour (until potatoes are cooked through).  Check spices and flavourings and modify before serving.

 

Notes:

- I couldn’t find maggi seasoning in the grocery store, so I found a site online that said I could mix Worcestershire and soy sauce in equal parts to much the same result.

- I left out the celery as I don’t really like cooked celery.