Well, we had a sirloin tip roast for dinner Sunday. I roasted it in the oven, not a crockpot but still had leftovers. So I made the difficult decision to make soup, rather than have the leftover roast beef and gravy (although I did keep a few slices for a lunch this week). I didn't have enough, so I seared a few soup bones and slow cooked them for some more meat.
I tried doing the tomato paste as you recommended and it is an improvement. It isn't so much that it is sweeter as much as it is that the taste is a little less acidic / tomatoey (is that a word?). It gives it a little more of a hearty taste. Very subtle but an improvement nonetheless.
Thanks for the tip rb!! 
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Re: Vegetable Beef Soup from leftover pot roast
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