Leftover Pot Roast Soup

If there’s a season for soup, Fall is it, though I think soup is great anytime of year. So, as the weather gets colder, the craving for “comfort food” becomes greater. And pot roast is about as comfortable as it gets, especially because you can almost always count on leftovers. This Leftover Pot Roast Soup is one of my favorites because you don’t need a lot of roast in the recipe (only about 2 cups), but the soup is both hearty and satisfying.

Leftover Pot Roast Soup adds fresh herbs and meaty mushrooms for a rich, brothy soup that is comfort food at its best! And it could not be easier. Use fresh or dried thyme, whichever is available, but top with fresh parsley for a nice, bright finish.

 

Pot Roast in Foil

If you don’t have the leftover pot roast YET, why not try this foolproof Chuck Roast In Foil recipe with instant side dishes and easy cleanup. And IF you have any leftover roast afterward, well I have something for you right here…

Leftover Pot Roast Soup

If you’re looking for a good bread idea for dipping in the soup, I have just the recipe for that too. Incredible Cheese Bombs really are “incredible”. Enjoy.

Cheese Bombs

Leftover Pot Roast Soup
 
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This is a delicious home cooked roast beef and mushroom soup made with leftover roast beef. I use leftover chuck roast, but any roast will do.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • ⅓ cup cornstarch
  • 4 cups beef broth, divided
  • 3 Tablespoons butter
  • 1 small onion, chopped
  • 3 cloves garlic, finely minced
  • 2 Tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
  • 8 ounces baby portobello mushrooms, sliced (or mushrooms of choice)
  • ¼ cup red wine (or 2 Tablespoons balsamic vinegar)
  • Approximately 2 cups pot roast, cooked and shredded
  • 1 tablespoon parsley, chopped
  • Lemon wedges, optional
Instructions
  1. In a small bowl, combine cornstarch with 1 cup of the beef broth. Whisk and let sit.
  2. In a large sauce or stock pan, melt butter over medium heat. Add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 12-15 minutes.
  3. Add the garlic and thyme and cook until fragrant, about 1 minute.
  4. Add the wine and cook until it is absorbed.
  5. Add the cornstarch mixture and remaining 3 cups of beef broth and the beef. Bring to a boil, reduce the heat and simmer for 15 minutes.
  6. Mix in the parsley and remove from heat. Let sit 5 minutes and soup will continue to thicken.
  7. Give a final stir and serve. Squeeze lemon wedges over finished soup also, if desired.

Recipe adapted from Closet Cooking.

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