Pot Roast Soup

Pot Roast Soup is a delicious way to transform leftover pot roast into a hearty meal. This homemade soup combines tender chunks of beef with vegetables and potatoes in a rich, flavorful broth. It's a comforting dish that's perfect for cold days or when you're craving something warm and satisfying.

This recipe takes about an hour to make, with most of that time being hands-off simmering. It's an excellent option for using up leftovers and creating a completely new meal.

I really enjoy making this Pot Roast Soup at home. It's such a good way to use up leftover pot roast, and it turns one meal into two! Plus, the smell in the kitchen while it's cooking is just amazing.

The pot roast soup recipe calls for mixed vegetables, but I often just use whatever I've got on hand. Sometimes I'll throw in extra carrots or some green beans from the freezer. It always turns out tasty, no matter what.

We usually have this soup with some crusty bread on the side. It's filling enough on its own, but occasionally I'll make a quick salad to go with it. The leftovers are great for lunch the next day or two. I think the flavors actually get better after sitting in the fridge for a bit.

This soup has become a regular thing in our house, especially when it's cold outside. It's one of those meals that really hits the spot. And on busy days, it's so nice to know I can whip up something this good with leftovers. It's just a really comforting meal that everyone seems to enjoy.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Leftover pot roast: If you don't have leftovers, you can use any cooked beef you have on hand. Just make sure it's in bite-sized pieces.
• Olive oil: I use this for sautéing the veggies. Any cooking oil you prefer works fine here.
• Onions and celery: These form the base of the soup's flavor. If you're not a fan of chopping, you can usually find pre-chopped options in the produce section.
• Frozen mixed vegetables: I like using these for convenience, but fresh vegetables work great too. Just use whatever vegetables you enjoy.
• Russet potatoes: They hold up well in the soup and help thicken it a bit. Red potatoes are a good substitute if that's what you have.
• Garlic: Fresh is best, but garlic powder works in a pinch. Use about 1/4 teaspoon of powder for each clove.
• Dried herbs: Rosemary and thyme add a nice flavor. If you have fresh, even better - just use a bit more.
• Beef broth: I go for low-sodium to control the salt. Regular is fine too, just taste before adding extra salt.
• Tomato paste: This adds depth to the broth.
• Worcestershire sauce: It gives a nice umami boost. If you don't have it, a splash of soy sauce can work too.
• Salt and pepper: Always important for bringing out the flavors!

How To Make Pot Roast Soup

First, grab your large stock pot and put it on the stove over medium-high heat. Add the olive oil and let it warm up for a minute.

Once the oil's hot, toss in your chopped onions, celery, and minced garlic. Give them a stir and let them cook until they start to soften. This usually takes about 5 minutes. You'll know they're ready when the onions look a bit translucent.

Now, add your thawed mixed vegetables to the pot. Let them cook for another 2-3 minutes, stirring occasionally.

Next, add everything else to the pot. Put in your cubed potatoes, leftover pot roast, dried rosemary, and thyme. Pour in the beef broth, and add the tomato paste and Worcestershire sauce. Give it all a good stir to mix everything together.

Bring the soup to a boil. Once it's boiling, turn the heat down to low, put the lid on, and let it simmer. We want to give it about 45 minutes. This lets all the flavors meld together and makes sure the potatoes are nice and tender.

After 45 minutes, take the lid off and give your soup a taste. Need more salt or pepper? Go ahead and add some. Everyone's taste is a bit different, so adjust it until it's just right for you.

Your Pot Roast Soup is ready to serve. Ladle it into bowls and enjoy it while it's hot. Don't forget some crusty bread on the side for dipping!

Make-Ahead, Storing and Freezing

Make Ahead: You can make this pot roast soup up to 3 days ahead and keep it in the fridge. When you're ready to serve, just reheat it on the stove or in a slow cooker. It's a real time-saver for busy days or when you're having people over.

Store: Store your leftover soup in an airtight container in the refrigerator for up to 4 days. When you're ready to eat it again, reheat it on the stove over medium heat. Give it a stir now and then until it's hot all the way through. You can use the microwave too if you're in a hurry.

Freeze: This soup is great for freezing, which makes it perfect for busy weeks. Let the soup cool down completely first. Then, portion it out into freezer-safe containers. It'll keep well in the freezer for up to 4 months. When you want to eat it, just move a container to the fridge the night before to thaw. Then reheat it like you would with refrigerated leftovers.

Variations

• Make it creamy. Stir in a cup of half-and-half or heavy cream at the end of cooking for a richer soup.
• Add some grains. Toss in some cooked barley or rice in the last few minutes of cooking to make the soup even heartier.
• Go low-carb. Skip the potatoes and add extra vegetables like cauliflower or zucchini for a lower-carb version.

Can I make this soup in a slow cooker?

Absolutely. Add all ingredients to the slow cooker, cover, and cook on low for 6-8 hours or high for 3-4 hours.

How can I make this soup thicker?

For a thicker soup, you have a few options. You can let it simmer longer with the lid off to reduce the liquid. Another trick is to mash some of the potatoes against the side of the pot. Or, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering soup.

Recipe Tips

• Cut your leftover pot roast into bite-sized pieces for easier eating.
• If you don't have frozen mixed vegetables, use whatever fresh or canned veggies you have on hand.
• For a thicker soup, let it simmer longer with the lid off, or mash some of the potatoes against the side of the pot.
• Try adding a bay leaf or two while simmering for extra flavor. Just remember to remove them before serving.
• For a richer flavor, try using a mixture of beef broth and red wine instead of all broth.
• If you have any Parmesan cheese rinds, toss one in while the soup simmers. It adds great flavor!

Check out my other easy soup recipes!

• Broccoli Potato Cheese Soup
• Baked Potato Soup
• Slow Cooker Chicken Stew
• Cheese Soup Recipe

Pot Roast Soup is a delicious way to breathe new life into leftover pot roast. It's hearty, flavorful, and perfect for cool evenings. Whether you're looking to stretch your leftovers or just want a comforting bowl of soup, this recipe has got you covered!