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! ENOJOY
Get the Recipe:
The Pioneer Woman's Perfect Pot Roast Turned into Soup
- 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
- 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
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!
- 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!
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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I would leave out the oranges the bitter orange peel permeated the whole pot, the beef the broth the carrots all had a bitter after taste
Thanks for this!
have made this recipe the traditional way before, have never soup-ified it though, good thinking, thank you!
Sandy, Fritz got home last night from2-1/2 weeks in Switzerland. I made a yummy crock pot pot roast yesterday and today wanted to put it into a soup. I googled “Pot Roast leftover soup recipes,” scrolled down and clicked on a link. I never looked at the website title just started reading. When I saw the “Rosemary in Oregon” I wondered, “Who is this?” I finally looked at the top and it’s you!!!! And this recipe entry is from three years ago, so I don’t know if you’re going to get this message. Well, I’m making the soup today and we’re going to enjoy it this afternoon. It’s been a while since I’ve visited your website. With my increased workload, Fritz does most of the cooking, even though he’s just as busy. It’s a luxury to take a moment and spend a little time researching recipes, something I loved doing almost every day before life got hectic. I’m thankful for you, for your website, and for sharing your skills, your stories and your culinary secrets. You are amazing! <3 Now off to make my soup.
So fun! I just updated the printable recipe. I bet Fritz is the best cook! :) Enjoy, my friend. Miss you!
I’m ALL about leftovers, usually doubling a recipe, just so that I can repurpose it for the next day’s meal. I love what you did with the pot roast, excellent!
What a lovely afternoon with your friends! Beef and barley soup is always a hit around our house. Always love your tips and ideas!
I love PWs recipes. I will make the pot roast next week when I am home and then try this soup. I love beef barley soup, so that will be a treat for me. Thanks for the link! I have never heard of those snacks you baked. They look and sound delish. I will have to look into them. Not sure that I have seen them here in NYC.
This is my favorite kind of entertaining. Easy peasy. I’ll be looking for Brazi Bites here in Canadaland.
Looks so delicious!! I love repurposing leftovers!!
For us poor souls who never can never just whip up anything, what steps and extra ingredients did you use to make it into soup? Merry Christmas!
Good question, Cynthia. I updated the blog, but here’s a very simple recipe to follow, especially since your meat and veggies are already cooked. You basically add your barley, broth, veggies and meat together and cook. Using the “wine” broth makes it fantastic!
I have made PW’s pot roast, and it is delicious. I always ad extra garlic and herbs, because we love it that way. I have turned pot roast leftovers into soup, as well as leftover roast chicken and veggies into soup. The flavors are always better the next day! I’m so glad you enjoyed a relaxing lunch with your friends. I’m sure they didn’t notice that you didn’t mop the kitchen floor! :-)
I agree, Kim, the flavors are the best the next day! Thanks, friend :)