Friday, September 17, 2010

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!

stew 4

Yankee Pot Roast Soup

Source: Family Oven

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.

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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.

stew 2

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

 stew 3

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.

12 comments:

Lori said...

Sounds really good!

Anonymous said...
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Anonymous said...

Not sure what I did wrong, I found the soup spicy and did not taste like Montana's soup, was okay to eat though but didn't want seconds

Jocelyne Welch said...

I don't like cooked celery either, however, it gives a great flavor. So I use celery seed or dried celery flakes :-)

Toni-Elaine 27 said...

I love this recipe!
The only issue I have, is that it's too salty.
I use No Salt Added type broth & low sodium tomato paste, and do not add any salt while cooking...
If the family wants to throw a pinch in their bowl, then it's a healthier option.

Toni-Elaine 27 said...

I love this recipe!
The only issue I have, is that it's too salty.
I use No Salt Added type broth & low sodium tomato paste, and do not add any salt while cooking...
If the family wants to throw a pinch in their bowl, then it's a healthier option.

Meghan Parent said...

Can I make this in a crockpot? If so, how?

Jen @ Canadian Rhapsody said...
This comment has been removed by the author.
Jen @ Canadian Rhapsody said...

Yes, although I would pre-brown the meat in a pan first. 4-6 hours on low after that would be fine. Or if you're putting meat in raw, do a few hours on high before dropping it down to low.
Or if you have an Instant Pot, I now sauté in that first, and then add the other ingredients and do manual for 20 minutes.

Jen @ Canadian Rhapsody said...

We use Real Salt. Normal table salt is really salty in comparison.
Real Salt plus the NSA broths seems to work fine for us, but maybe you're used to a lower salt level overall?
I should make it with kosher salt again and see how much our own tastes have changed as well. We don't eat very much processed food (crackers and bread mostly, although we use Mary's crackers and Silver Hills bread, which both have relatively low ingredients), so adding salt seems important for keeping our bodies balanced. Definitely salt to taste though!

Jen @ Canadian Rhapsody said...

Maybe too much pepper for you? I enjoy spice, so I am probably more liberal with it.

I agree it's not quite montanas pot roast soup. There broth is a bit more gravy like I think, so you could try adding a slurry of cornstarch and water to thicken it up. Or try making it with leftover pot roast and pan juices.

Meghan Parent said...

Awesome, thanks!

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