Pot Roast Soup is the perfect way to repurpose leftover beef into a whole new dinner. It’s so easy & deliciously filling in just 50 minutes!
After making a Classic Pot Roast this simple Soup Recipe is the perfect way to use the leftovers. Give my Beef Stroganoff Soup and Beef Noodle Soup a try too!
Why You’ll Love This Soup?
- Your using leftover meat so everything cooks in under an hour but tastes like its been cooking all day.
- It is easily customizable with different meats and veggies.
Sabrina’s Pot Roast Soup (Leftover) Recipe
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 prepared earlier in the week. This recipe will hit the spot and bring the ease that you’re looking for.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Chef’s Note
Looking to spice things up with a tasty twist? Next time you make a Prime Rib roast, give this recipe a shot using the leftover roast. Just chop it into cubes, and when you cook it down, the beef turns super tender and practically melts in your mouth, creating a deliciously easy soup that’s perfect for any occasion.
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About this Recipe
If you make Classic Pot Roast over the weekend you can cook up this easy soup 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, 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. It’s a perfect dish to enjoy on St. Patrick’s Day. If you enjoy this recipe try my French Onion Pot Roast for a fun twist.
Can this be made ahead of time?
Absolutely, you can whip this soup up ahead of time! Just store it in an airtight container in the fridge for 2-3 days, or if you want to save it for later, freeze it for up to three months. When you’re ready to enjoy it, simply thaw it overnight in the fridge before reheating. It’s a great way to have a delicious, hearty meal ready to go whenever you need it!
Pairing Suggestions
When it comes to pairing this soup, you can’t go wrong with some Ciabatta Bread or soft Dinner Rolls for dipping—perfect for soaking up all that tasty broth! A fresh green salad on the side adds a nice crunch and balances out the richness of the soup. If you’re feeling a bit adventurous, try it with a side of Roasted Veggies to really elevate the meal. It’s all about creating that cozy, comforting vibe!
How to Store
- 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.
- Reheat: Pour the soup into a Dutch oven on the stovetop and warm it up until it’s heated through. It’s that simple!
- Freeze: You can also freeze this 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.
Instant Pot Method
- Set your instant pot to sauté 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.
Variations
- 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 this soup to experiment with the flavor. Try mixing in some ketchup, BBQ sauce, Balsamic vinegar, stout beer, or red wine.
- Spices: 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.
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This was so delicious and a great way to use up my leftover roast!
This is simple and delicious if you have leftover pot roast. I followed the directions to a tee, and it was perfect!