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