Flipped Vegetable Beef Soup

Flipped Vegetable Beef Soup

Mom's Flip2Tasty method keeps the beef flavor by searing lean roast, roasting marrow bones, and chilling the stock so the fat can be skimmed off.

Ingredients

• 2 1/2 lb beef eye round roast, seared
• 3 Tbsp Emeril's Original Seasoning
• 3 Tbsp canola oil
• 4 32 oz cartons beef stock
• 1 2 lb package beef marrow bones, roasted, optional
• 1/2 Tbsp Dale's Seasoning, optional
• 1 32 oz package frozen mixed vegetables
• 1 32 oz package frozen green beans
• 3 14.5 oz cans diced new potatoes, drained and rinsed

Instructions

1. Sear seasoned roast and roast beef bones.
2. Simmer roast, bones, and stock for about 3 hours; chill overnight.
3. Skim hardened fat, discard bones, and shred beef.
4. Add vegetables and potatoes; simmer until hearty.