Paula Deen Pot Roast Soup

Paula Deen Pot Roast Soup turns leftover pot roast into a rich, beefy soup in 40 minutes. It serves 10, which makes it a solid pick for a cold night when you need to feed a full table without starting from scratch. Leftover meat never had it so good down South.

The sherry is what separates this from plain beef soup. Two tablespoons hit the hot pan right after the vegetables brown, and they lift all those caramelized bits off the bottom. That fond is where most of the flavor lives. Skip it, and the broth tastes flat.

Shred the pot roast into big, spoon-friendly chunks before adding it. Tiny pieces lose their texture after 25 minutes of simmering. If your leftover gravy is thick, stir it right into the broth for extra body.

Paula Deen Pot Roast Soup

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

105

kcal

A hearty, broth-based soup built on leftover pot roast, sauteed vegetables, and beef broth, simmered with tomato paste and a splash of sherry until the flavors come together.

Ingredients

• 1 tablespoon Vegetable oil
  

• 1 tablespoon Butter
  

• 1 medium chopped onion
  

• 2 stalks chopped celery
  

• 2 medium chopped carrots
  

• 3 large cloves chopped garlic
  

• 1/2 lb quartered cremini mushrooms
  

• 1 tablespoon chopped fresh thyme
  

• 2 tablespoons sherry
  

• 4 cups canned or homemade low-sodium beef broth
  

• 2 tablespoons tomato paste
  

• 1 1/2 cups shredded into large chunks plus any leftover gravy leftover pot roast
  

• 1 dash Worcestershire sauce
  

• to taste Kosher salt
  

• freshly ground, to taste Black pepper
  

• chopped, for garnish fresh parsley

Directions

• Make the soup: Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and sauté until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute. Add sherry and stir up any bits that have stuck to the bottom of the pan. Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use red wine instead of sherry?

You can, but red wine will make the broth darker and slightly more tannic. Sherry is milder and sweeter, which pairs better with the mellow flavor of pot roast. If you go with red wine, use the same two tablespoons and let it cook off for an extra minute.

How long does pot roast soup last in the fridge?

It keeps well for 3 to 4 days in a sealed container. The flavors actually improve overnight as the broth absorbs more from the meat and vegetables. Reheat on the stove over medium-low heat so the vegetables hold their shape.

Can I freeze this soup?

Yes, it freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers, and leave about an inch of headspace because the broth expands. Thaw overnight in the fridge and reheat on the stove.

Do I need to brown the pot roast again before adding it?

No, the meat is already cooked from the original roast. Adding it with the broth lets it heat through and absorb the soup flavors during the 25-minute simmer. Browning it again would dry out the shredded pieces and make them tough.

Why does Paula suggest warming the soup bowls?

A cold bowl drops the temperature of a broth-based soup fast. Warming the bowls keeps it hot from the first spoonful to the last. Run them under hot water for a minute or set them in a low oven while the soup finishes simmering.