This Pot Roast Soup is cozy and delicious! An easy Roast Beef Soup Recipe that you can make in no time for dinner!
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There aren’t many things cozier than beef that’s been slow cooked and is fall-apart tender, except when that beef is the highlight of a soup of delicious veggies, warm broth and pasta.
Less than 10 ingredients come together with about 15 minutes of active prep time for a hearty, veggie packed soup that your whole family will love!
If you love soup as much as we do, try our French Onion Soup, Greek Lemon Chicken Soup, or Vegetable Beef Soup!
Why We Love Roast Beef Soup
There is a lot to love about this cozy soup recipe! Here are a few reasons why we love it so much:
- Veggie Loaded – Soups are a great way to bulk up your veggie intake! This recipe is loaded with carrots and celery!
- Simple Ingredients – Most of these ingredients are pantry staples that perfectly highlight the round roast and veggies!
- Filling! – Soup is an easy and delicious way to fill up on veggies and protein!
- Budget friendly – To make this recipe you’ll need beef, pasta, and a few basic pantry/fridge staples that are very affordable.
Roast Beef Soup Ingredients:
To make this beef soup recipe you’ll need:
You can find substitutions for all of these ingredients below in the green shaded box.
How to Make Pot Roast Soup
- Trim fat off the roast using a sharp knife or scissors.
- Add olive oil to the pot. Sear the roast until browned on each side.
- Add everything to the pot and fill it with water. Cover & boil for 6-7 hours -adding more water if necessary.
- Strain the soup through a large strainer, saving the broth in a large pot. Discard the onion, and slice carrots & celery into small pieces. Shred and chop the beef into small pieces.
- In a small pot of boiling water, cook small pasta according to package directions.
- Serve soup over cooked pasta or plain.
Substitutions for Roast Beef Soup
Roast: A round roast is our favorite cut of meat for this soup, but you can also use chuck roast, pot roast, bottom round, shoulder round, or top round roast.
Olive Oil: You can substitute avocado oil, butter, or ghee.
Onion/Garlic: I haven’t tried making this without onion/garlic. It shouldn’t impact the cooking time by much but will decrease the flavor if you omit them.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Dried Spices: You can add more or less dried spices. Dried basil would be a nice addition. Feel free to substitute 1/2 tablespoon fresh herbs in place of 1 teaspoon dried herbs.
Veggies: Feel free to add in more or fewer veggies to your liking.
Pasta: You can use any small pasta. Acini Di Pepe and Ditalini are my favorites for this recipe. You can also use orzo, elbows, or any shorter, small pasta.
What to Serve with Beef Roast Soup
This recipe is so filling and comforting on its own! We also love enjoying it with a:
- slice of fresh bread
- crackers
- a salad – this Easy Kale Lemon Salad and Kale Quinoa Salad is delicious
- veggies – Green Beans Almondine, Crispy Potatoes, or Brussels Sprouts
Beef Pot Roast Soup Recipe FAQ
Yes! You can use beef broth instead of water for pot roast. It will add more flavor
A chuck roast is the best roast for soup. It has enough fat to add flavor and it will become super tender as the beef cooks!
Stews are typically thicker than soups. We have some delicious beef stew recipes: Instant Pot Beef Stew, Ground Beef Stew, and Traditional Beef Stew.
You don’t need to cut a chuck roast for soup. You can cut it into large 3 inch square cubes, but I prefer to keep it whole! It will cook totally fine if whole and it gets shredded at the end anyways.
Storing Beef Pot Roast Soup:
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing – code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds! For all my freezing tips, check out my post on How To Freeze Soup.
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy soup recipes:
Looking for other easy hearty soups? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy 30-minute dinner cookbook.
Beef Pot Roast Soup
Ingredients
- 2 lb top round roast
- ½ teaspoon olive oil
- 5 carrots peeled
- 2 celery stalks
- 1 onion halved
- 6 oz can tomato paste
- 1/2 cup pasta
- ¼ teaspoon salt
- ½ teaspoon pepper
- Water about 8 quarts, fill up the pot
Instructions
- Trim fat off roast using a sharp knife or scissors.
- Add olive oil to the pot. Sear the roast until browned on each side.
- Add everything to the pot and fill with water.
- Cover & boil for 6-7 hours -adding more water if necessary.
- Strain the soup through a large strainer, saving the broth in a large pot.
- Discard onion. Slice carrots & celery into small pieces and set aside.
- Shred and chop the beef into small pieces.
- Add shredded beef, carrots and celery to the broth. Stir to combine.
- In a small pot of boiling water, cook small pasta according to package directions.
- Serve soup over cooked pasta or plain.
Video
Gemma says
Can this be made in the instant pot?
The Clean Eating Couple says
I’ve never tried making this in the instant pot, sorry!
Desiree says
I will try this tonight in the ninja foodi
Lynne says
Perfect for these cool New England days!! Delish, Will make again!
Lee Heaton says
Hi! Recipe looks really good – in your directions you say to strain and save the broth. Then chop the celery and carrots and beef — I’m “assuming” that I then would add the chopped veggies and beef back to the broth you previously saved. Is that correct?
The Clean Eating Couple says
Yes, the cooked beef, carrots and celery are added back to the broth.
Jessica says
How much water or broth should I use?
The Clean Eating Couple says
You should add about 8 quarts – it will depend on the size of the pot. Hope this helps
Carmela says
So delicious and so comforting! Reminded me of a soup my nonna used to make. Will def make this again and again!
Maryann says
Can you use chuck roast instead?
The Clean Eating Couple says
We covered this in the substitutions section! Roast: A round roast is our favorite cut of meat for this soup, but you can also use chuck roast, pot roast, bottom round, shoulder round, or top round roast.