The Pioneer Woman’s Perfect Pot Roast Turned into Soup

The Pioneer Woman’s Perfect Pot Roast Turned into Soup is the best pot of deliciousness you can bring to a potluck, or serve for dinner, using leftover pot roast! WATCH THE VIDEO!

I have readers ask me all the time, what do you do with leftover pot roast? I say make this soup – it’s so good!

Earlier this week we took the leftovers of a tasty meal the night before and turned it into a pot of goodness. The Pioneer Woman’s Perfect Pot Roast Turned into Soup was what I brought to a potluck, and it was a huge hit!

Serve with a side salad and hot crunchy bread – perfection!

Easy Pot Roast Soup

This soup is one of the most popular recipes on my blog (thanks, Ree!)

First, start with Ree’s fabulous recipe: The Perfect Pot Roast. Then follow my soup recipe with the leftovers! Oh, and looking for a crock pot version? So good!

“Chuck roast” is for sure the best. But it definitley takes longer to cook. PW cracks me up when she talks about having patience … :)

But if you reach deep down into your soul and find your patience—at least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life—you won’t be disappointed. – The PW

Can you freeeze a cooked pot roast?

Did you know you can freeze a pot roast? I love the option of freezing the meat for up to two months to have on hand for supper anytime. When you’re ready to serve (or make soup), just thaw in the refrigerator for one to two days before reheating.

If you want to reheat the pot roast, place the meat in a 13- x 9-inch baking dish.

The Pioneer Woman’s Perfect Pot Roast Turned into Soup

When we got invited to a “soup night” potluck, I knew I had these leftovers, plus a bag of farro, to make this tasty soup.

Doesn’t take long since the meat and carrots are already cooked. Add the tomatoes, beef broth, and I like to cook farro in the rice cooker (on brown rice setting).

Oh, and what is farro? It’s a nutty grain, sort of like brown rice. It’s one of my favorites for soup. Or, you can use barley.

You can imagine the flavor, after the roast cooked in WINE for 4 hours the night before.

How long is leftover pot roast good for?

Leftover pot roast is generally good for 3-4 days in the fridge. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately!

What to do with leftover pot roast

Everyone asks, what’s the best recipe or what do we do with the leftover pot roast?

Make this soup, everybody!

Or, these Cheesy Meat Enchiladas are great wtih leftover pot roast! ENJOY

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Get the Recipe:

The Pioneer Woman’s Perfect Pot Roast Turned into Soup

Using leftover pot roast with carrots, onions and broth, this is a delicous winter-y meal! Adding oranges is optional (if you don't like a slight citrus flavor).

Prep Time: 15 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 15 minutes mins

Yield: 8 -10

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Ingredients

 

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Pot Roast:

• 1 4-5 pound chuck roast
• 2 Tbsp. olive oil
• 2 whole onions
• 6 whole carrots
• Salt and pepper, generous
• 1 cup red wine, optional, beef broth
• 3 cups beef broth
• 2 oranges (optional, if you don't like citrus flavor), cut in half
• Fresh thyme fresh rosemary, or more to taste

Soup:

• 8 cups leftover pot roast, potatoes, carrots, onion, and broth
• 8 cups beef stock
• 3 cups farro, cooked (or cooked barley)
• 1 tsp. thyme
• 2-3 whole bay leaves
• 2 cans, 14.5 oz. size diced tomatoes (with juice)
• Kosher salt and pepper

Instructions

 

For Pot Roast:

• Preheat oven to 300 degrees. Salt and pepper your chuck roast on both sides. Heat olive oil in a large pot or Dutch oven over medium-high heat.
• Cut two onions in half and cut 6 to 8 carrots into 2-inch slices; add to the hot pan and brown the sides. Remove the onions to a plate.
• Cook the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
• If needed, add more olive oil to the pan; sear the meat for  1-2 minutes on all sides until browned on all sides. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom.
• Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, carrots, and orange halves, as well as fresh rosemary and thyme.
• Place the lid on the pan; roast for 3-4 hours until meat is tender. For a 4 to 5-pound roast, plan on 4 hours.
• Remove the herb sprigs and orange halves; serve with your favorite side (potatoes, rice, etc.)
• Save the leftovers for soup!

For Soup:

• On medium heat, add lefover chopped pot roast, carrots, onions, and broth to a large pot; stir well.
• Increase the heat and bring the soup to a boil, adding in the broth, farro, thyme and whole bay leaf.
• Turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer.
• Salt and pepper to taste, then add tomatoes and simmer for another hour. Remove bay leaves; serve!

Course: Main Course

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More roast beef recipes: Guinness Beer Beef Chuck Roast Recipe [RE], Perfectly Simple and Sliceable Roast Beef Recipe [Barefeet in the Kitchen], Leftover Roast Beef Italian Stew [Kalyn’s Kitchen], Crock Pot Roast Beef Dinner [RE], and Crusted Pepper Prime Rib Recipe [RE].

I love using my Le Creuset soup pot, Kitchenaid multi-cooker or Instant Pot for these types of recipes!

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