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4 from 1 vote

Leftover Pot Roast Soup

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 4
Author: Good Dinner Mom


  • 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


  • 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.