Pot Roast Soup

Pot Roast Soup


I actually got pot roast from work so its not technically my leftovers but it is still leftovers. I love Pot Roast and what better way to use what I have during the fall season. Cold weather is such a good excuse to eat soups and hot beverages although I still do that during the hottest of weathers.

Anyways, I do not want to prolong this post because food is waiting for me to cook ’em. So let’s begin!

Pot Roast Soup 2

Pot Roast Soup
Recipe type: Soups/Leftovers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
A great way to start the fall season with a hearty pot roast soup!
  • 2 cups leftover pot roast
  • 3 Russet potatoes
  • 3 Whole carrots
  • 1 Medium onion
  • 4-5 Garlic cloves
  • ¼ tsp rosemary
  • ¼ oregano
  • 2 bay leaves
  • 2-3 tbsp. cooking oil
  • 5 c. water
  • Salt and Pepper to taste
  • Option: Beef Broth or brown gravy for added flavor
  1. Cut potatoes and medium onions into chunks and set aside.
  2. Peel and slice carrots into 1 inch pieces, set aside.
  3. Mince garlic
  4. Heat oil in large pot in medium and add potatoes and carrots until soft.
  5. Add garlic and onions and cover for a 2-3 minutes.
  6. Add pot roast and pull into smaller chunks
  7. Add water and cook for an 30 minutes
  8. Serve with rice or corn muffins


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