Warm up with this comforting Pot Roast Soup, a hearty and nourishing meal that transforms leftover beef into a flavorful winter favorite. This easy recipe is loaded with tender potatoes, carrots, garlic, and rich tomato-beef broth—perfect for busy weeknights or chilly evenings when you need something wholesome and satisfying.
Why You’ll Love This Pot Roast Soup
If you’re looking for a quick, family-friendly way to repurpose leftover pot roast, this soup delivers all the cozy flavor with none of the extra work. It’s ready in just 30 minutes, uses simple kitchen staples, and offers that comforting homemade taste everyone craves in colder weather. The rich broth, tender vegetables, and seasoned beef come together to create a complete meal in one pot—ideal for meal prep, weeknight dinners, or warming up after a long day.
Ingredients You’ll Need
Here’s everything required to make this delicious pot roast soup:
- 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, shredded or sliced
- 1 (13.5 oz) can tomato sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How to Make Pot Roast Soup (Step-by-Step)
Step 1: Sauté the Aromatics
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the diced onion, minced garlic, and sliced carrots. Sauté for 3–4 minutes, or until the vegetables begin to soften and smell fragrant.
Step 2: Add Potatoes and Broth
Stir in the diced potatoes and pour in the beef broth. Mix well, then bring the pot to a boil. This helps the potatoes begin cooking and infuses them with rich flavor.
Step 3: Add the Leftover Beef and Tomato Sauce
Lower the heat and add your shredded or sliced pot roast along with the tomato sauce. Cover the pot and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender and the beef is heated through.
Step 4: Season and Serve
Season with Italian seasoning, salt, and black pepper. Give the soup a final stir, garnish with freshly chopped parsley, and serve warm.
Easy Pot Roast Soup for Cozy Weeknights
- Total Time: 30
- Yield: 4 servings 1x
Description
Warm up on chilly winter nights with this easy Pot Roast Soup made from leftover beef, tender potatoes, and carrots simmered in a rich tomato-beef broth. Hearty, flavorful, and ready in about 30 minutes.
Ingredients
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 1/2-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
1/2 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
1. Heat oil in a 5.5 quart Dutch oven or large pot over medium-high heat until sizzling hot, about 1 minute.
2. Add onion, garlic, and carrots. Sauté until tender, about 3–4 minutes.
3. Add potatoes and beef broth. Mix well and bring the soup to a boil.
4. 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.
5. Season the soup with Italian seasoning, salt, and black pepper.
6. Garnish with fresh parsley and serve immediately.
Notes
This soup is perfect for using up leftover pot roast and stretching it into a whole new meal.
You can swap russet potatoes for Yukon gold or red potatoes if that’s what you have on hand.
Add extra vegetables like celery, peas, or green beans to make the soup even heartier.
For a slightly thicker broth, mash a few potatoes in the pot right before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 320
- Sugar: 6
- Sodium: 620
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 22
- Cholesterol: 65
Tips & Variations
- Use what you have: This soup is perfect for leftover beef, but you can swap in cooked chicken or turkey.
- Make it veggie-heavy: Add celery, peas, green beans, or corn for extra nutrients.
- Thicker broth: Mash a few potatoes into the soup for a naturally thicker consistency.
- Add a grain: Stir in cooked rice, barley, or small pasta for a heartier bowl.
- Spice it up: Add a pinch of paprika or crushed red pepper flakes for warmth without overpowering the flavor.
Serving Ideas & Storage
Serve this pot roast soup with warm bread rolls, baguette slices, or a simple side salad. It’s also fantastic with crackers or cornbread.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight, then reheat on the stove.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~22g |
| Carbs | ~32g |
| Fat | ~12g |
| Fiber | ~4g |
| Sodium | ~620mg |
Final Thoughts
This easy Pot Roast Soup brings comfort and convenience to your kitchen, making it the perfect weeknight staple. With simple ingredients, big flavor, and a cozy homemade feel, it’s a recipe you’ll want to make all winter long.