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! Earlier this week we made a pot roast, and then took the leftovers, adding herbs and farro, for the most delicious soup recipe! ENJOY!  
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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 Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Servings: 8 -10

Ingredients

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!

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