If there’s one dish that makes the most of leftover pot roast, it’s this warm, hearty Pot Roast Soup. Think of it as a delicious remix of last night’s dinner, transformed into a comforting bowl of cozy goodness. With tender strips of beef, soft potatoes, sweet carrots, and a rich tomato broth, it’s the kind of comfort food soup you’ll want on repeat all season long.
Perfect for using up leftovers without feeling like you’re eating the same thing twice, this soup is hearty enough for dinner but simple enough to whip up on a weeknight. Bonus? It smells absolutely amazing simmering on the stove.
Why You’ll Love This Pot Roast Soup
- Great use for leftover beef soup-style
- A one-pot comfort food soup that’s filling and flavorful
- Simple pantry ingredients, minimal prep
- Ready in under 40 minutes for a hearty dinner win
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 3 medium russet potatoes (~600 g), peeled and diced into 1.25 cm cubes
- 710 ml (3 cups) beef broth
- 450 g (1 lb) leftover pot roast, shredded or cut into bite-sized strips
- 400 g (13.5 oz) can tomato sauce
- ½ tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp ground black pepper (or to taste)
- 2 tbsp chopped fresh parsley (optional, for garnish)
How to Make Pot Roast Soup
- Sauté the Veggies: Heat vegetable oil in a large Dutch oven over medium-high heat. Add onion, garlic, and carrots. Sauté for 3–4 minutes until the vegetables begin to soften.
- Add Potatoes & Broth: Stir in diced potatoes and pour in the beef broth. Bring the mixture to a boil.
- Add the Pot Roast: Stir in your shredded leftover beef and the tomato sauce. Reduce heat, cover the pot, and simmer for about 10 minutes or until the potatoes are fork-tender.
- Season to Taste: Add Italian seasoning, salt, and pepper. Adjust the seasoning to your liking.
- Serve & Garnish: Ladle the soup into bowls and sprinkle with chopped parsley if using. Serve hot and cozy!
Tips for a Hearty Dinner Bowl
- Cut your potatoes evenly so they cook at the same rate.
- Use whatever leftover veggies you have—green beans or peas work great.
- Want a thicker soup? Let it simmer uncovered a bit longer to reduce.
- No leftover roast? You can use cooked ground beef or shredded rotisserie chicken.
Olivia’s Cozy Leftover Trick
This recipe was born out of necessity—and a stubborn chunk of leftover pot roast that no one wanted again in its original form. I threw it in a pot with some potatoes, carrots, and broth, and just like that, the whole dish got a second life. Now it’s one of our favorite post-roast meals. My kids even ask for it when there’s no pot roast in sight (go figure!).
What to Serve with Pot Roast Soup
This soup is hearty on its own, but it pairs beautifully with a slice of crusty bread, buttery biscuits, or even a grilled cheese sandwich. A simple side salad with a tangy vinaigrette adds a fresh contrast.
How to Store Leftovers
Cool the soup completely before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. It also freezes well—just leave a little headspace in your container for expansion. Thaw overnight in the fridge and reheat when ready.
FAQs About Pot Roast Soup
Can I freeze this soup?
Absolutely. It freezes beautifully—just cool and store in a freezer-safe container.
Can I make it in a slow cooker?
Yes—just sauté the veggies first, then combine all ingredients in the slow cooker and cook on low for 4–6 hours.
Can I use other types of meat?
Definitely. Leftover brisket, stew beef, or even roast chicken all work.
Is it gluten-free?
Yes, as long as your broth and tomato sauce are gluten-free.
Leftovers Never Tasted So Good
Pot Roast Soup is one of those meals that transforms humble ingredients into something truly special. It’s hearty, flavorful, and the kind of soup that makes you feel taken care of. Whether you’re using up leftovers or starting from scratch, it’s comfort food soup done right.
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Pot Roast Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Pot Roast Soup is the ultimate way to transform leftover beef into a new comfort classic. Loaded with shredded pot roast, tender potatoes, carrots, and a rich tomato broth, this hearty soup is simple, satisfying, and packed with cozy flavor—perfect for weeknights or chilly days.
Ingredients
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1 tbsp vegetable oil
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1 medium onion, diced
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2 garlic cloves, minced
-
2 medium carrots, thinly sliced
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3 medium russet potatoes (~600 g), peeled and diced into 1.25 cm cubes
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710 ml (3 cups) beef broth
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450 g (1 lb) leftover pot roast, shredded or chopped
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400 g (13.5 oz) can tomato sauce
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½ tsp Italian seasoning
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½ tsp salt (or to taste)
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½ tsp ground black pepper (or to taste)
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2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
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Heat oil in a large Dutch oven over medium-high heat. Sauté onion, garlic, and carrots for 3–4 minutes.
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Stir in diced potatoes and add beef broth. Bring to a boil.
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Add shredded pot roast and tomato sauce. Reduce heat, cover, and simmer for about 10 minutes or until potatoes are tender.
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Stir in Italian seasoning, salt, and pepper. Adjust to taste.
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Serve hot, garnished with parsley if desired.
Notes
Chop potatoes uniformly for even cooking.
Add other veggies like peas or green beans if desired.
Let simmer uncovered to thicken the broth.
No pot roast? Use cooked ground beef or shredded chicken instead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Simmered
- Cuisine: American