Description
This comforting Pot Roast Soup is a delightful dish that warms both the heart and soul. With tender chunks of beef, vibrant vegetables, and a savory broth, this recipe is perfect for turning leftover meat into a satisfying meal in just 30 minutes. Ideal for busy weeknights or gatherings with friends and family, this hearty soup will quickly become a favorite at your dinner table. The rich flavors meld beautifully, making it not only nourishing but also incredibly delicious. Serve it with crusty bread or a fresh salad for a complete dining experience!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 3 medium russet potatoes, peeled and diced
- 3 cups beef broth
- 1 pound leftover pot roast beef, sliced or shredded
- 1 can (13.5 ounces) tomato sauce
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until sizzling.
- Add the diced onion, minced garlic, and sliced carrots. Sauté until tender (about 3–4 minutes).
- Stir in the diced potatoes and beef broth; bring to a boil.
- Incorporate the leftover beef and tomato sauce. Cover and simmer on low for about 10 minutes until potatoes are fork-tender.
- Season with Italian seasoning, salt, and pepper to taste.
- Garnish with fresh parsley if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg