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Pot Roast Soup

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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


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. Serve in a warmed soup bowl sprinkled with chopped parsley.

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