Leftover Pot Roast Soup
This Leftover Pot Roast Soup is the perfect way to give yesterday’s roast a delicious new purpose. Mushrooms, garlic, and thyme simmer into a rich broth that thickens into a cozy, stew-like consistency—simple, flavorful, and ready in about 30 minutes. A squeeze of lemon at the end brightens everything, making each bowl feel fresh and comforting.
Servings: 4
Calories: 166kcal
Ingredients
- ⅓ cup cornstarch
- 4 cups beef broth divided
- 3 Tbsp butter
- 1 small onion chopped
- 8 ounces baby portobello mushrooms sliced
- 3 cloves garlic finely minced
- 2 Tbsp fresh thyme chopped (or 2 teaspoons dried thyme)
- ¼ cup red wine or 2 Tablespoons balsamic vinegar
- Approximately 2 cups pot roast cooked and shredded
- 1 Tbsp parsley chopped
- Lemon wedges optional
Instructions
- In a small bowl, combine ⅓ cornstarch with 1 cup of the beef broth. Whisk and let sit.⅓ cup cornstarch, 4 cups beef broth
- In a large sauce or stock pan, melt 3 Tablespoons butter over medium heat. Add 1 chopped onion and 8 ounces mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 12-15 minutes.3 Tbsp butter, 1 small onion, 8 ounces baby portobello mushrooms
- Add 3 cloves garlic and 2 Tablespoons thyme and cook until fragrant, about 1 minute.3 cloves garlic, 2 Tbsp fresh thyme
- Add ¼ cup wine and cook until it is absorbed.¼ cup red wine
- 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 1 Tablespoon parsley and remove from heat. Let sit 5 minutes and soup will continue to thicken.1 Tbsp parsley
- Give a final stir and serve. Squeeze lemon wedges over finished soup also, if desired.Lemon wedges
Notes
- Leftover pot roast shines here. Fatty or lean cuts both work well, and the soup actually tastes better as it sits.
- Mushrooms matter. Baby portobellos add deeper flavor, but any variety—even a mix—works beautifully.
- Cornstarch thickens as it cools. If the soup seems thin at first, give it the full resting time before adjusting.
- No wine? No problem. Balsamic vinegar adds the same depth and brightness.
Nutrition
Calories: 166kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 970mg | Potassium: 421mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg