Pot Roast Soup

This Pot Roast Soup is pure comfort in a bowl. It’s one of those recipes that just makes you feel good, you know? The kind of thing you crave on a chilly evening or when you’re just looking for something warm and satisfying. It’s hearty and flavorful, and it comes together surprisingly quickly, especially if you’re using leftover pot roast, which, let’s be honest, is the best part of making pot roast in the first place!

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What’s even better is that this soup is incredibly versatile. You can easily adjust the ingredients to your liking, and it’s a great way to use up any leftover vegetables you have in the fridge. Plus, it’s a budget-friendly meal that the whole family will adore. Let’s get cooking!

Why You’ll Love This Pot Roast Soup

• Quick & Easy: This soup takes only about 30 minutes to make from start to finish, perfect for busy weeknights.
• Hearty & Flavorful: The rich beef broth, tender pot roast, and perfectly cooked vegetables combine to create a deeply satisfying meal.
• Budget-Friendly: Using leftover pot roast makes this a cost-effective way to stretch your grocery budget.
• Versatile: Easily customize this recipe with your favorite vegetables or seasonings.

Pot Roast Soup

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• Author: Molly Carswell Pilz
• Total Time: 40 mins
• Yield: 6 servings

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Description

This hearty and flavorful Pot Roast Soup transforms leftover pot roast into a comforting and satisfying meal in just 30 minutes. It’s packed with tender beef, vegetables, and rich broth, perfect for a chilly evening. A simple and delicious way to avoid food waste and enjoy a warm, home-cooked meal.

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Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, thinly sliced
• 3 medium russet potatoes, peeled and diced into ½-inch cubes
• 3 cups beef broth
• 1 pound leftover pot roast beef, sliced into bite-sized strips or shredded
• 1 (13.5 ounce) can tomato sauce
• ½ teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 2 tablespoons fresh parsley, finely chopped (optional, for garnish)

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Instructions

1. Heat the vegetable oil in a 5.5-quart Dutch oven or large pot over medium-high heat. Once the oil shimmers, add the diced onion, minced garlic, and sliced carrots. Sauté for 3-4 minutes, until the vegetables soften and release their fragrant aromas.
2. Add the diced potatoes and beef broth to the pot. Stir well to combine and bring the mixture to a rolling boil.
3. Gently add the leftover pot roast (sliced or shredded) and the tomato sauce to the boiling soup. Give everything a good stir to ensure the pot roast is evenly distributed.
4. Reduce the heat to low, cover the pot, and let the soup simmer for about 10 minutes. This gentle simmering allows the potatoes to become fork-tender and the pot roast to warm through, absorbing the delicious flavors of the broth.
5. Once the potatoes are cooked, season the soup generously with Italian seasoning, salt, and pepper. Adjust the seasoning to your preference. For a final touch of freshness, garnish with freshly chopped parsley before serving immediately.

Notes

This soup is a great way to use up leftover pot roast, but you can also use cooked stew beef or chuck roast. For a richer flavor, try using homemade beef broth. If you don’t have fresh parsley, you can use dried parsley or omit it altogether. Adjust the amount of tomato sauce to your liking. If you prefer a thicker soup, you can mash a few of the cooked potatoes before adding the pot roast.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Soups
• Method: Stovetop
• Cuisine: American

Ingredient Overview

Here’s what you’ll need to gather to make this delicious Pot Roast Soup:

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, thinly sliced
• 3 medium russet potatoes, peeled and diced into ½-inch cubes
• 3 cups beef broth
• 1 pound leftover pot roast beef, sliced into bite-sized strips or shredded
• 1 (13.5 ounce) can tomato sauce
• ½ teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 2 tablespoons fresh parsley, finely chopped (optional, for garnish)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the vegetable oil in a 5.5-quart Dutch oven or large pot over medium-high heat. Once the oil is shimmering, add the diced onion, minced garlic, and sliced carrots. Sauté for 3-4 minutes, until the vegetables are softened.

Step 2: Add the Potatoes and Broth

Add the diced potatoes and beef broth to the pot. Give everything a good stir to combine.

Step 3: Bring to a Boil

Increase the heat to high and bring the soup to a rolling boil.

Step 4: Add the Pot Roast and Tomato Sauce

Once boiling, add the leftover pot roast (sliced or shredded) and the tomato sauce. Stir gently to incorporate.

Step 5: Simmer

Reduce the heat to low, cover the pot, and simmer for about 10 minutes. Cook until the potatoes are fork-tender and the beef is heated through.

Step 6: Season and Serve

Season the soup with Italian seasoning, salt, and pepper. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley, if desired. Enjoy!

Pro Tips

• For an extra-rich flavor, use homemade beef broth, or add a beef bouillon cube to store-bought broth. Looking for broth inspiration? Try our beef bone broth recipe!
• Don’t overcook the potatoes. You want them tender but not mushy.
• If you don’t have leftover pot roast, you can use cooked stew meat or chuck roast. Just make sure it’s cooked until tender before adding it to the soup.
• Add a splash of red wine or Worcestershire sauce for a deeper, more complex flavor.
• If you’re short on time, you can use pre-chopped onions, garlic, and carrots.

Recipe Variations

• Hearty Vegetable Pot Roast Soup: Add other vegetables like diced celery, chopped bell peppers, or green beans. Check our guide to preparing fresh vegetables here.
• Creamy Pot Roast Soup: Stir in a splash of heavy cream or cream cheese at the end for a richer, creamier soup.
• Spicy Pot Roast Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Italian Pot Roast Soup: Use Italian seasoned diced tomatoes instead of tomato sauce, and add a tablespoon of tomato paste for a thicker, more robust flavor. Finish with a sprinkle of grated Parmesan cheese.

Serving Suggestions

This Pot Roast Soup is a meal in itself, but you can also serve it with a side of crusty bread for dipping or a simple green salad for a complete and balanced meal. Check out our easy side salad recipe for a fantastic, light addition.

This soup also makes a hearty and satisfying lunch. Pack it in a thermos and take it to work or school for a comforting midday meal.

Final Thoughts

This Pot Roast Soup recipe is truly a weeknight winner. It’s comforting, flavorful, and so easy to put together, especially when you’re using up leftover pot roast. The combination of tender beef, hearty vegetables, and rich broth is simply irresistible. Don’t forget to explore our other delicious soup recipes here. Now, grab your ingredients and get ready to enjoy a bowl of pure comfort! Share your creations on Facebook, Pinterest, and Instagram.