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.