Warm up on the chilly winter nights ahead with this easy Pot Roast Soup. Made with leftover beef and veggies simmered in broth, this 30-minute soup is sure to become a weekly staple. It’s hearty, flavorful, and nourishing.
Leftover Pot Roast Soup is also made in one pot, easy to store, and freezer-friendly. Serve it on its own, with bread, or a side salad. Either way, it's perfect for busy weeknights when you are craving a bowl of cozy comfort food but don't want to spend a long time in the kitchen.
Why You'll Love this Pot Roast Soup
- It’s ready in half an hour. Contrary to what you might think, it doesn’t take hours of simmering to get the rich, deep flavor this soup is typically known for. This classic, rustic dish takes a fraction of the time of similar beef soup recipes from scratch. Thanks to using leftover beef, this soup can be served as a quick and easy weeknight dinner after work or running errands all day.
- A one pot meal. This fast and simple leftover beef soup recipe also keeps the mess to a minimum — all the ingredients are thrown into a single pot. This means less mess in the kitchen and less dishes to clean up after.
- The best way to use leftover beef. We love making Pot Roast or Roast Beef on Sundays. And a big reason is for the leftovers that we end up. This flavorful and delicious beef soup is one of our favorite ways to repurpose Sunday night leftovers.
- Loaded with flavor. Fragrant onions and garlic, tender carrots and potatoes, and fall-apart pre-made pot roast make this soup as flavorful as it is easy.
Ingredient Notes
To make this delicious leftover Pot Roast Soup, you will need the following ingredients (full measurements in recipe card below):
- vegetable oil - avocado oil, coconut oil, or olive oil are acceptable substitutes for vegetable oil.
- onion
- garlic - freshly minced garlic is always the best option for flavor, but pre-minced garlic works too! Just use 1 teaspoon of minced garlic for every clove the recipe calls for.
- carrots - try parsnips for a similar result, if carrots aren’t an option.
- russet potatoes - russets have a high starch content which makes them perfectly soft and tender in this pot roast soup, but yukon gold potatoes would also work.
- beef broth - we like using our homemade beef bone broth in here, but store-bought is great too. You can even substitute vegetable broth as a suitable base for this soup.
- pot roast beef - using leftover Pot Roast beef is what makes this recipe quick and gets dinner on the table faster! Or make a batch from scratch first and use it in this soup. You can also use any leftover beef. Try it with leftover Roast Beef or leftover Ribeye Steak.
- tomato sauce - tomato paste will also work if you don’t have sauce on hand. Use ¾ cup tomato paste mixed in ¾ cup water as a substitute.
- Italian seasoning - either store-bought or homemade will work. Italian seasoning is typically made of a dried blend of rosemary, oregano, basil, marjoram and thyme.
- salt and pepper
- parsley - fresh parsley should be abundant in the produce aisle this time of year, but if you can’t find it, any fresh herbs will work for topping on this soup — or leave out the garnish completely.
You will also need measuring cups and spoons and a large pot or 5.5 quart Dutch oven.
How to Make the Best Pot Roast Soup
- Sauté aromatics. Heat oil in a 5.5 quart Dutch oven or large pot over medium-high heat until sizzling hot, about 1 minute. Add onion, garlic, and carrots. Sauté until tender, about 3-4 minutes.
- Add remaining ingredients. Add potatoes and broth. Mix well and bring the soup to a boil. Add leftover beef and tomato sauce.
- Simmer. Cover the lid and simmer over low heat until the potatoes are fork tender and the beef is warmed through, about 10 minutes.
- Season. Season the soup with Italian seasoning, salt, and pepper.
- Serve. Garnish with fresh parsley and serve immediately.
How to Make Pot Roast Soup in the Slow Cooker
Need to make it ahead of time, but still want it hot? Use a crockpot slow cooker instead of the stovetop. Just sauté the onion, carrot, and garlic as directed, then transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or until the vegetables are tender.
How to Serve
We like to serve leftover Pot Roast Soup with garnishes. A few extra sprigs of fresh parsley, a sprinkle of cheese, a dollop of sour cream, and a handful of crackers are the excellent toppers for this leftover soup with pot roast.
This leftover beef soup is delicious served on its own with garnishes or paired with some of my favorite sides including:
- Garlic Breadsticks
- Pepperoni Pizza Rolls
- Tomato Cucumber Avocado Salad
- Ciabatta Rolls
- Spinach Cheese Rolls
- French Baguettes
Storage and Freezing Instructions
How to Store
Transfer leftover soup to an airtight container and store in the refrigerator for 3-4 days. Reheat on the stovetop over medium-low heat or in the microwave until warm.
How to Freeze
Once cooled to room temperature, place in a freezer-safe container or a freezer bag, filling it only ¾ of the way to allow for expansion. Freeze for up to three months. When ready to eat, thaw in the refrigerator overnight or use a warm water bath to release the frozen soup from the container.
Freezing Tip
Freeze the broth and vegetables separately. Want to freeze your pot roast soup? Strain the broth from the vegetables and freeze them separately, then reintroduce them when you’re ready to heat things back up to prevent the vegetables from losing their tender texture.
More Beef Soup Recipes
- 60 Best Soup Recipes
- Beef Wild Rice Soup
- Hamburger Soup with Macaroni
- Beef Taco Soup
- Lasagna Soup
- Beef Cabbage Barley Soup
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Print
Pot Roast Soup
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Author: Sam Hu | Ahead of Thyme
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Total Time: 30 minutes
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Yield: 6 servings
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Diet: Gluten Free
Description
This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It’s hearty, flavorful, and nourishing comfort food.
- 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 size 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)
- Heat oil in a 5.5 quart Dutch oven or large pot over medium-high heat until sizzling hot, about 1 minute.
- Add onion, garlic, and carrots. Sauté until tender, about 3-4 minutes.
- Add potatoes and broth. Mix well and bring the soup to a boil.
- Add leftover beef and tomato sauce. Cover the lid and simmer over low heat until the potatoes are fork tender and the beef is warmed through, about 10 minutes.
- Season the soup with Italian seasoning, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
How to store: Transfer leftover soup to an airtight container and store in the refrigerator for 3-4 days. Reheat on the stovetop over medium-low heat or in the microwave until warm.
How to freeze: Once cooled to room temperature, place in a freezer-safe container or a freezer bag, filling it only ¾ of the way to allow for expansion. Freeze for up to three months. When ready to eat, thaw in the refrigerator overnight or use a warm water bath to release the frozen soup from the container.
Turn it into a slow cooker meal: Need to make it ahead of time, but still want it hot? Use a crockpot slow cooker instead of the stovetop. Just sauté the onion, carrot, and garlic as directed, then transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or until the vegetables are tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: pot roast soup, leftover pot roast soup, soup with leftover pot roast
