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
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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