Pot Roast Soup

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Quick and easy comforting soup with leftover pot roast, potatoes, and vegetables – this family-pleasing dinner is a huge hit with a hungry crowd and a great way to use up leftovers!

A savory pot roast soup with tender chunks of meat and hearty potatoes.
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Soup with potatoes and carrots.

Leftover Pot Roast Stew

Leftover pot roast stew is a wonderful way to repurpose and enjoy the flavors of a previously cooked pot roast. It’s a hearty and comforting dish that combines tender chunks of leftover pot roast with an array of vegetables and savory broth.

This stew often includes ingredients like carrots, potatoes, onions, and sometimes even peas or green beans, creating a wholesome and well-balanced meal.

The beauty of this recipe lies in its simplicity and the ability to transform yesterday’s roast into a brand new, delicious dish that warms the soul on a chilly day!

This recipe is perfect from leftovers from our Perfect Pot Roast and Potatoes recipe!

A bowl of beef stew with potatoes and carrots.

How to Make Pot Roast Stew

To make this recipe, we will need the following ingredients:

  • Leftover Pot Roast: This is the star of the show. Leftover pot roast adds tender and flavorful chunks of beef to the soup, making it hearty and satisfying.
  • Bell Pepper: Diced bell pepper adds a pop of color and a slightly sweet and crisp texture to the soup. It also contributes to the overall flavor profile.
  • Onion: Diced onion brings a savory and aromatic element to the soup. It’s a common base ingredient in many soups and provides a nice depth of flavor.
  • Celery: Diced celery adds a refreshing and slightly earthy crunch to the soup. It’s a classic component in soups and complements the other ingredients.
  • Beef Stock: Beef stock is the liquid base of the soup. It provides a rich, savory flavor that pairs perfectly with the beef from the pot roast. It’s the foundation of the soup’s broth.
  • Water: Water is used to dilute the beef stock and achieve the desired consistency for the soup. It ensures that the flavors are balanced and not overly concentrated.
  • Parboiled Creamer Potatoes: These potatoes are partially cooked before adding them to the soup, which helps them maintain their shape and texture during the simmering process. They add a creamy and starchy element to the soup, making it more substantial.

Once you’ve gathered your ingredients, we will use the following process:

  • Brown vegetables. In a large, heavy stock pot or dutch oven, add diced vegetables to pan and salt generously. Brown until soft and lightly browned, stirring occasionally, about 8 minutes. Add a little olive oil if not using a nonstick pot.
  • Add leftover pot roast and parboiled potatoes. Stir in leftover pot roast and potatoes, as well as herbs, garlic salt, and stock.
  • Add liquid. Add water so that liquid covers soup, add more if needed.
  • Boil. Bring to rapid boil, stirring to prevent sticking.
  • Enjoy! Lower heat and let simmer until serving.
A hearty beef stew with tender chunks of pot roast, cooked with potatoes and carrots.

Tips and Tricks for Perfect Pot Roast Soup

Start with a Good Pot Roast: The key to a flavorful pot roast soup is a well-cooked pot roast. Ensure your pot roast is tender and well-seasoned. You can use leftover pot roast from a previous meal or cook a fresh roast specifically for the soup.

Use Homemade Beef Broth: If possible, use homemade beef broth for your soup. It will add a rich and deep flavor that store-bought broth may lack. You can make beef broth by simmering beef bones, vegetables, and herbs for several hours.

Sauté Vegetables: Sautéing onions, garlic, and other vegetables in a little oil or butter before adding them to the soup pot enhances their flavor. It’s a crucial step for building depth in the soup.

Add Fresh Herbs: Fresh herbs like thyme, rosemary, and parsley can elevate the flavor of your pot roast soup. Add them near the end of the cooking process to preserve their freshness.

Deglaze the Pan: If you cooked your pot roast in a skillet or Dutch oven, deglaze the pan with a bit of wine or broth after removing the roast. Scrape up any browned bits from the bottom of the pan, as they are full of flavor, and then add this to your soup.

Simmer Slowly: Allow your pot roast soup to simmer slowly over low heat. This long, slow simmer helps meld the flavors and tenderize any remaining meat.

Taste and Adjust: Taste your soup before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to achieve the desired flavor.

Add Vegetables Wisely: If you’re adding vegetables like potatoes or carrots, add them early in the cooking process so they have time to soften. More delicate vegetables like peas or green beans can be added later to retain their texture.

Parboil potatoes. This recipe comes together very quickly, so there is not enough cook time to soften potatoes. Use potatoes cooked with pot roast, or parboil potatoes to soft before adding to stew.

Incorporate Leftover Gravy: If you have leftover gravy from your pot roast, consider adding it to the soup. It will add thickness and richness to the broth.

Serve with Fresh Bread: A warm loaf of crusty bread or dinner rolls is the perfect accompaniment to pot roast soup. It’s great for dipping and sopping up the delicious broth.

Garnish Creatively: Sprinkle fresh herbs, grated cheese, or a dollop of sour cream on top of each bowl to add visual appeal and extra flavor.


Can I use leftover pot roast for this soup?

Yes, using leftover pot roast is a great way to make pot roast soup. Simply shred or chop the leftover roast and incorporate it into the soup during the cooking process.

What type of meat is ideal for pot roast soup?

Chuck roast or bottom round roast are excellent choices for pot roast soup. These cuts are well-suited for slow cooking and become tender and flavorful.

Can I make pot roast soup in advance?

Yes, pot roast soup can be made in advance and reheated when you’re ready to serve. In fact, like many soups, it often tastes even better the next day as the flavors have had more time to meld.

Can I freeze pot roast soup?

Yes, pot roast soup is freezer-friendly. Allow it to cool completely before transferring it to airtight containers or freezer bags. Make sure to leave some space for expansion, seal tightly, and label with the date. It can be frozen for several months.

Can I customize the vegetables in pot roast soup?

Absolutely! You can customize the vegetables to your liking. Common additions include potatoes, carrots, celery, and peas. Add them based on your preferences and what you have on hand.

Can I use homemade beef broth?

Yes, homemade beef broth or stock can be used if you don’t have store-bought broth available. Homemade broth often adds a richer and more complex flavor to the soup, but store-bought saves time.

Can I thicken pot roast soup?

If you prefer a thicker soup, you can thicken it with a slurry made from cornstarch and cold water. Mix equal parts cornstarch and water until smooth, then stir it into the simmering soup until it thickens to your desired consistency.

What are some common garnishes for pot roast soup?

Common garnishes for pot roast soup include chopped fresh herbs (parsley, thyme, or rosemary), grated cheese (Parmesan or cheddar), a dollop of sour cream, or croutons for added texture.

Can I make pot roast soup in the slow cooker?

Yes, you can make pot roast soup in a slow cooker. Follow the same basic steps of sautéing vegetables and searing the meat before transferring everything to the slow cooker. Cook on low for 6-8 hours or until the meat is tender.

Can I add pasta or rice to pot roast soup?

Yes, you can add pasta or rice to pot roast soup to make it heartier. Cook the pasta or rice separately and add it to the individual bowls just before serving to prevent it from becoming mushy in the soup.

A bowl of pot roast stew with meat and potatoes.

What to Serve With Pot Roast Soup

Crusty Bread: Serve slices of crusty bread or dinner rolls on the side. You can dip the bread into the soup or spread it with butter for a delicious combination.

Salad: A crisp and fresh salad can provide a nice contrast to the rich and savory flavors of the soup. Consider a simple green salad with vinaigrette dressing or a Caesar salad.

Roasted Vegetables: Roasted or steamed vegetables like broccoli, carrots, or asparagus can complement the soup and add some variety to the meal.

Mashed Potatoes: If you love potatoes, consider serving mashed potatoes alongside your pot roast soup. They make for a comforting and filling side dish.

Cornbread: Cornbread is a classic choice to accompany soup. Its slightly sweet and crumbly texture pairs nicely with the savory broth.

Coleslaw: Coleslaw can provide a refreshing and crunchy side dish to balance the richness of the soup. It’s especially great if you enjoy a bit of contrast in your meal.

Pickles: You can serve extra pickles on the side for those who enjoy their tangy flavor.

Cheese Platter: Consider a small cheese platter with a selection of cheeses, crackers, and fruit. It can be a great appetizer or side dish before or alongside the soup.

Garlic Bread: Garlic bread is another fantastic option for dipping into the soup. It adds a garlicky and buttery element to the meal.

Fruit Salad: A bowl of fresh fruit salad can be a light and refreshing side dish to balance the richness of the soup.

Try these delicious recipes next:

A bowl of hearty soup with a spoon full of meat and vegetables, reminiscent of a comforting pot roast.

Pot Roast Soup Recipe

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A hearty pot roast soup filled with tender chunks of meat, creamy potatoes, and flavorful carrots.

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A hearty bowl of stew with tender chunks of meat, potatoes and carrots.

Pot Roast Soup

Rich and hearty meaty soup from leftover pot roast for a hearty, delicious easy dinner!
Course Pot Roast
Cuisine American
Keyword beef, leftovers, main dish, pot roast, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 374kcal
Author Courtney O’Dell


  • 1 pound leftover pot roast shredded or cut into small chunks
  • 1 bell pepper diced
  • 1 onion diced
  • 4 stalks celery diced
  • 28 oz beef stock
  • 2 cups water
  • 1 tablespoon Italian herbs seasoning
  • 1 tablespoon garlic salt
  • 2 pounds parboiled creamer potatoes


  • In a large, heavy stock pot or dutch oven, add diced vegetables to pan and salt generously. Brown until soft and lightly browned, stirring occasionally, about 8 minutes.
  • Stir in leftover pot roast and potatoes, as well as herbs, garlic salt, and stock.
  • Add water so that liquid covers soup, add more if needed.
  • Bring to rapid boil, stirring to prevent sticking.
  • Lower heat and let simmer until serving.


Serving: 1g | Calories: 374kcal | Carbohydrates: 22g | Protein: 21g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 989mg | Fiber: 1g | Sugar: 2g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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