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.
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…
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.
Leftover Pot Roast Soup
Ingredients
- 1/3 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)
- 1/4 cup red wine, or 2 Tablespoons balsamic vinegar
- Approximately 2 cups pot roast, cooked and shredded
- 1 tablespoon parsley, chopped
- Lemon wedges, optional
Instructions
- In a small bowl, combine cornstarch with 1 cup of the beef broth. Whisk and let sit.
- 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.
- Add the garlic and thyme and cook until fragrant, about 1 minute.
- Add the wine and cook until it is absorbed.
- 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.
- Mix in the parsley and remove from heat. Let sit 5 minutes and soup will continue to thicken.
- Give a final stir and serve. Squeeze lemon wedges over finished soup also, if desired.
Recipe adapted from Closet Cooking.
Very good! I used 1/3C corn starch and it was a bit too thick, just added a bit more water and it came together wonderfully. Great leftover recipe. Thanks!
Thanks for making the soup Maria! I’m glad it worked for you even if you needed to thin it out a bit. I’ll be making a slow cooker pot roast this week so thanks for reminding me about this recipe for a good one with leftovers. I haven’t made it in awhile.
This is great soup! I was looking for something to do with leftover pot roast. Yes, it almost got a little bit too thick, but I caught it in time and added a little more wine and all was well. Definitely a keeper!
Soup was way too thick. Mine looked much thicker than picture but i only used exactly 1/2 cup cornstarch. Maybe it sat too long before i added or i cooked it too high???
It was like a real thick gravey. Next time i think i will use 1/4 cup cornstarch
Hi Debbie, I’ve never had mine get too thick so sorry about that. I’ll add a note into the printable recipe to add between 1/4 and 1/2 cup cornstarch. Thanks for this info.
Will this freeze well?
Hi Sarah, this is a fine soup for the freezer. Thanks for stopping by!
When do you add the roast beef? I would imagine at the end?