Pot Roast Soup (Leftover) is the perfect way to repurpose leftover beef into a whole new meal. Made with potatoes, carrots, and thyme in just 40 minutes.
After making a Classic Pot Roast this simple Soup Recipe is the perfect way to use the leftovers. With just a few extra ingredients and letting it simmer in a dutch oven with beef broth, you have another comfort food dish that your whole family will love.
POT ROAST SOUP (LEFTOVER)
The best way to simplify dinners is by utilizing leftovers throughout the week. It’s always great at the end of a long day to not have to worry about cooking, but instead heat up a delicious meal you already prepped earlier in the week.
As convenient as it is to just warm up the same dinner in the microwave, it doesn’t add a lot of variety to your dinner rotation. Recipes like this one and Leftover Turkey Casserole are the perfect solution.
This soup is a great way to use leftovers without meal repeats. If you make pot roast over the weekend you can cook up this easy soup with just a few add-ins to make an entirely new dinner during the week without a lot of extra effort. It’s especially convenient because the meat is already cooked, so you can completely skip browning it and just heat it up with the other soup ingredients.
Pot Roast is such a classic, comforting dinner. This soup recipe has all those same warm flavors just cooked in a soothing broth. You also get the potatoes and carrots that are usually served along with pot roast in the mixture. It’s a simple twist on the recipe with the same rich, cozy taste.
HOLIDAY LEFTOVER RECIPE
This recipe is perfect for using a leftover rib roast like, Prime Rib. Cut into cubes and cooked, the leftover beef becomes tender and fall apart soft in this easy soup.
MORE POT ROAST RECIPES
- Meat: You can still make this soup even if you don’t have leftover meat from pot roast. For the best kinds of beef, use chuck roast or chuck shoulder. If you want to move away from beef altogether, you could use chicken, turkey, or pork. Since the meat is raw, you’ll want to brown it before adding the other soup ingredients.
- Flavor add-ins: There are lots of additions you can make to Pot Roast Soup to experiment with the flavor. Try mixing in some ketchup, BBQ sauce, Balsamic vinegar, stout beer, or red wine. You could also add in other seasonings like garlic salt, onion powder, dried oregano, or dried parsley. If you want to add some sweetness to your soup, you could even mix in some brown sugar.
- Vegetable add-ins: Soup is a great way to sneak some extra veggies into your family’s diet. Toss some extra veggies in your soup like green beans, peas, corn, diced tomatoes, or cauliflower. If you use frozen vegetables, make sure to cook the soup long enough that they’re heated through.
SLOW COOKER POT ROAST SOUP (LEFTOVER)
- Add oil to a skillet over high heat.
- Chop your potatoes, onions, celery, and carrots, and toss them in the skillet.
- Season with salt and pepper and brown them on all sides for 6-8 minutes.
- Move the vegetables and potatoes to the slow cooker.
- Add the broth, leftover pot roast, and thyme to the slow cooker and stir.
- Cook on low for 6-7 hours or high for 3-4.
INSTANT POT LEFTOVER POT ROAST SOUP
- Set your instant pot to saute mode and add oil to the base of the pot.
- Brown the chopped potatoes, onion, celery, and carrots in the instant pot.
- Add the Broth, leftover pot roast, and thyme to the instant pot.
- Seal the pot and pressure cook for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release.
WHAT TO SERVE WITH POT ROAST SOUP
HOW TO STORE POT ROAST SOUP
- Serve: You should never leave meat out for more than 2 hours after cooking it.
- Store: Once the soup has cooled down to room temperature, put it in an airtight container to store it in the fridge. It will keep well for 2-3 days.
- Freeze: You can also freeze Pot Roast Soup for up to 3 months. Keep it in a freezer bag or other airtight container, and let it thaw in the fridge overnight before reheating it in a dutch oven on the stovetop.
- 2 tablespoons vegetable oil
- 2 pounds baby Yukon potatoes , halved
- 1 yellow onion , cut into 1/2" chunks
- 3 stalks celery , sliced
- 2 carrots , sliced
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 6 cups beef broth
- 3 cups leftover pot roast , broken into chunks
- 2 teaspoons dried thyme
- Add oil to a large pot or dutch oven on high heat.
- Add potatoes, onion, celery, and carrots and stir well.
- Season with salt and pepper and cook until slightly browned about 6-8 minutes.
- Add broth, chuck roast, and thyme and bring to a boil.
- Reduce to low heat and cook for 30 minutes until potatoes are tender.