Pot Roast Soup is that magical kind of dinner that tastes like Sunday but cooks like Wednesday. You know what I mean — cozy, homemade flavor without the hours of waiting. This recipe turns your leftover beef and veggies into a hearty, soul-hugging soup that’s ready in just 30 minutes. Think of it as comfort food on call — perfect for when the week’s been a blur, the kids are picky, or you just need something warm that tastes like home. Whether you’re meal-prepping or making use of last night’s roast, this Pot Roast Soup checks all the boxes: simple, wholesome, and deeply satisfying.
Table of Contents
What Is Pot Roast Soup?
Imagine all the rich, savory goodness of a classic pot roast — tender beef, flavorful broth, and earthy veggies — now transformed into a soothing soup. That’s Pot Roast Soup in a nutshell. Instead of hours in the oven, this stovetop version captures the same deep flavors in a fraction of the time. It’s the perfect solution for using leftover pot roast without it feeling like leftovers (we’ve all been there). The combination of beef broth, carrots, and potatoes creates a balance between hearty and light. It’s basically your favorite comfort meal, but easier to clean up and perfect for cozy nights or lazy Sundays.
Reasons to Try Pot Roast Soup
If you’ve ever stared at a container of leftover roast beef wondering what to do with it — this is your answer. Pot Roast Soup is hearty enough for dinner, light enough for lunch, and tastes even better the next day. Here’s why it deserves a spot in your regular rotation:
- Quick and easy: Ready in 30 minutes, no fancy steps required.
- Family-friendly: Even picky eaters love it (and that’s saying something).
- Budget-conscious: It uses leftovers, so nothing goes to waste.
- One-pot wonder: Fewer dishes, more flavor.
- Comfort meets nutrition: With protein-packed beef and nourishing veggies, it’s guilt-free comfort food at its best.
Looking for another cozy bowl of goodness? Check out my White Bean and Kale Soup or Healing Pumpkin Soup for more wholesome inspiration.
Ingredients Needed to Make 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
- 3 cups beef broth
- 1 pound leftover pot roast beef, shredded or cubed
- 1 (13.5-ounce) can tomato sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions to Make Pot Roast Soup (Step-by-Step Guide)
Let’s walk through how to make this Pot Roast Soup step by step — from sizzling onions to that first comforting spoonful. Whether you’re a seasoned cook or just learning your way around a Dutch oven, this method keeps things simple, flavorful, and totally foolproof.
Step 1: Heat the Pot and Sauté the Aromatics
Start your Pot Roast Soup step by step adventure by heating 1 tablespoon of vegetable oil in a large Dutch oven or soup pot over medium-high heat. Once the oil shimmers, toss in your diced onion, minced garlic, and sliced carrots.
Let them sizzle for about 3 to 4 minutes, stirring occasionally until the onions turn translucent and the carrots begin to soften. This is where the base flavor of your soup begins — the sizzling aroma of garlic and onion means you’re off to a strong start.
Pro Tip: If you love a bolder, sweeter flavor, sauté the onions a bit longer until they caramelize slightly. It’ll deepen the overall richness of your broth. For more tips on building flavor in soups, check out my Healing Garlic Green Soup.
Step 2: Add the Potatoes and Broth
Now it’s time to add substance to your Pot Roast Soup step by step creation. Drop in your peeled and diced potatoes, then pour in the 3 cups of beef broth. Give everything a good stir to mix those cozy flavors together.
Turn the heat up just enough to bring the pot to a gentle boil. You’ll notice the potatoes beginning to soften and the broth taking on a warm, golden hue — that’s your cue that things are working perfectly.
Helpful hint: If you’re looking to lighten things up or make this recipe gluten-free friendly, you can swap russet potatoes for sweet potatoes or even cauliflower florets. For more substitution ideas, take a look at my Vegetable Detox Soup — it’s full of adaptable, nourishing swaps.
Step 3: Add the Leftover Beef and Tomato Sauce
Once the broth is gently bubbling, add your shredded or bite-sized pieces of leftover pot roast. Then, pour in one can of tomato sauce and stir it in to create a rich, savory base.
Cover the pot with a lid and let it simmer on low heat for about 10 minutes. During this time, the flavors will meld beautifully — the beef will soak up that tomato-rich broth, while the potatoes become tender and ready to melt in your mouth.
You’ll notice the soup thickening slightly as it cooks — that’s exactly what you want for this hearty, comforting dish.
If you’re craving more tomato-based soups, you’ll love my Cabbage Roll Soup Recipe. It has that same cozy, stick-to-your-ribs feel that makes weeknight dinners effortless.
Step 4: Season and Adjust the Flavors
Now comes the fun part — tasting and seasoning! Add in your Italian seasoning, salt, and black pepper. Stir well, then take a small spoonful to taste. Need a little more salt? Go for it. Prefer more spice? Add a pinch of chili flakes or smoked paprika for warmth.
Cooking Pot Roast Soup step by step is all about making it your own. The Italian herbs bring in that herby comfort, while the beef and tomato base carry all the rich, slow-cooked flavor — without the wait.
If you’d like to try another herbed soup that’s equally cozy, check out my Anti-Inflammatory Turmeric Chicken Soup. It’s packed with healing spices that pair beautifully with a soothing broth.
Step 5: Garnish and Serve
Finally, sprinkle your chopped fresh parsley on top right before serving. This not only adds a pop of color but also a light, refreshing note that balances the heartiness of the soup.
Ladle your Pot Roast Soup into deep bowls and serve it with crusty bread, warm rolls, or even over rice for a twist. The result? A one-pot dinner that feels like it took hours — even though you made it in under 30 minutes.
For another comforting bowl that’s perfect for chilly days, don’t miss my Beef Barley Soup. It’s another reader favorite that’s rich, satisfying, and equally easy to prepare.
What to Serve with Pot Roast Soup
This Pot Roast Soup pairs beautifully with a slice of crusty bread or a buttery dinner roll for dipping. If you’re feeling fancy, try a side salad with crisp greens and vinaigrette to balance the richness. For an extra cozy spread, serve it alongside Cheesy Broccoli Cheddar Soup or Crock Pot Vegetable Soup. And don’t forget a sprinkle of Parmesan or a drizzle of olive oil on top — small touches that make a big difference.
Key Tips for Making Pot Roast Soup
- Use good broth: It makes or breaks the flavor. Homemade is best, but a quality store-bought broth works fine.
- Don’t overcook: Since the beef is already cooked, you’re just warming it up — too long and it’ll get tough.
- Make it your own: Add peas, corn, or green beans for more texture and color.
- Turn it into a slow cooker meal: Toss everything in your crockpot and cook on low for 6–8 hours for an effortless dinner.
For another slow cooker hit, check out my Slow Cooker Chicken Pot Pie Soup.
Storage and Reheating Tips for Pot Roast Soup
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave until warm. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat slowly. Pro tip: portion it out before freezing so you can grab single servings anytime a craving hits.
FAQs
Can I use fresh beef instead of leftovers?
Yes, just brown the beef first before adding broth.
Can I make this soup ahead of time?
Absolutely. The flavors deepen overnight — it’s even better the next day.
Can I make this gluten-free?
It already is! Just make sure your broth and tomato sauce are certified gluten-free.
Final Thoughts
When life feels a little too hectic, Pot Roast Soup is like a hug in a bowl — warm, simple, and made with love. It’s proof that comfort food doesn’t have to be complicated. Whether it’s a chilly night or you’re just craving something cozy, this recipe will keep your kitchen (and heart) full.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Pot Roast Soup Recipe – Comfort in a Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It’s hearty, flavorful, and nourishing comfort food.
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 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 pepper.
6. Garnish with fresh parsley and serve immediately.
Notes
How to store: Transfer leftover soup to an airtight container and refrigerate for 3–4 days. Reheat on the stovetop over medium-low heat or in the microwave until warm.
How to freeze: Let the soup cool to room temperature, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
To make in a slow cooker: After sautéing onion, carrot, and garlic, transfer all ingredients to a slow cooker. Cook on low for 6–8 hours until vegetables are tender.
