Pot Roast Mushroom Soup Recipe | Foodal (2024)

It’s an inevitable outcome that you will have leftovers when you make a big pot roast dinner.

But what should you do with them, if you don’t want to eat the same thing for a few days in a row?

Not sure? Drawing a blank?

Maybe that’s because the bird bests the beef when it comes to leftovers!

There’s no surprise that turkey is the main meat that gets alllllllll of the attention with leftover recipes, especially when Thanksgiving comes around. A quick search on the internet pulls up countless recipes for sandwiches, stir-fries, pastas, casseroles, and soups.

The options are all delicious, of course, including our own recipe for white bean turkey chili.

But I’m tired of the turkey talk!

Holiday poultry aside, what are you supposed to do with the meaty leftovers from the dinners you make during the rest of the year?

Rather than simply reheating a plate of the same thing you had last night, dive a little deeper into the well of culinary creativity by making something new, exciting, and tasty.

Leftover pot roast is a perfect place to start!

If you live in a household that loves a hearty pot roast for a weeknight dinner, I have the perfect recipe to breathe new life into anything you may need to use up. And this can also work with leftover prime rib from the holidays!

This ultra-savory pot roast mushroom soup will have you salivating during every single step of the cooking process.

Browning sliced mushrooms in an aromatic trio of onions, garlic, and thyme is just the beginning.

The fun continues when the pan is deglazed with balsamic vinegar and beef stock, and thickened with a cornstarch slurry before adding big chunks of the pot roast.

You’ll be sneaking as many sips and spoonfuls as you possibly can as it cooks.

The soup’s aroma is intoxicating as it gently bubbles on your stovetop, enticing you to use every single teaspoon you own as you repeat to yourself, “I’ll stop after this spoonful, I swear!”

Sure, pot roast leftovers are typical. But I’ll be surprised if you have any more leftovers after you make this irresistible recipe!

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Cooking by the Numbers…

Step 1 – Prep

Measure out the olive oil, balsamic vinegar, beef stock, and cornstarch. Set out the salt and pepper. Freshly cracked is best!

Dice the onion, mince the garlic (or use a garlic press), chop the thyme, remove the stems and slice the mushrooms, and shred the meat with your hands or two forks.

I prefer larger chunks of meat to make a super hearty soup, but you can choose to shred it as finely as you would like.

Step 2 – Sweat the Aromatics

Heat the olive oil in a large pot over medium heat. Add the onion and saute for about 5 minutes, or until soft and translucent.

Add the garlic and thyme to the pot and saute for an additional 30 seconds, stirring constantly.

Don’t let the garlic brown, as it will continue to cook with the mushrooms in the next step.

Step 3 – Cook the Mushrooms

Add the mushrooms and continue to cook, stirring occasionally, until they are dark brown and have released their moisture, about 5 to 8 minutes.

Step 4 – Deglaze the Pan

Add the balsamic vinegar and 3 1/2 cups beef stock, scraping up any brown bits from the bottom of the pot.

Bring to a boil on high heat, then reduce the heat to medium and simmer for 5 minutes.

Is the balsamic vinegar too tangy for you? You can choose to omit it from the recipe. You will not need to substitute the two tablespoons with any more stock.

Step 5 – Thicken

In a separate small bowl, whisk together the remaining 1/2 cup beef stock and cornstarch until there are no lumps.

Slowly pour the cornstarch slurry into the soup, whisking constantly until completely incorporated. Simmer for another 5 minutes.

Step 6 – Add the Meat and Reduce

Add the beef to the pot. Continue to cook for 10 to 20 minutes, stirring occasionally, until the soup has reduced and thickened slightly, or to your liking.

Season with salt and pepper to taste. Transfer to serving bowls and garnish with chopped thyme.