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Pot Roast Mushroom Soup

[heart_this] · Jan 29, 2009 · 69 Comments

Pot Roast Mushroom Soup

Got some pot roast left over? You cannot go wrong using it in this rich and flavourful pot roast soup with mushrooms!.

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The next stop for the pot roast leftovers was a pot roast mushroom soup that I had come across on chaos in the kitchen a while ago. I liked the sound of using the super moist, tender and flavourful beef in a soup and adding one of my favorite foods, mushrooms, had me completely sold. I liked the simplicity of the recipe so I left it mostly as is, though I did add some thyme which I always enjoy with mushrooms. The pot roast mushroom soup came together quickly and easily and turned out great! The beef could only get even more tender after simmering it again and it went really well with the mushrooms that were sauteed in butter. The soup was nice and tasty and full of flavour. Most of the leftover pot roast was covered in some of the tasty sauce that it was braised in so that added even more flavour to the soup. I served the pot roast mushroom soup with some cheesy toasted garlic bread .

Pot Roast Mushroom Soup

Pot Roast Mushroom Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

Got some pot roast left over? You cannot go wrong using it in this rich and flavourful pot roast soup with mushrooms!.

ingredients
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon thyme, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 cup flour (or rice flour for gluten-free)
  • 1/4 cup red wine
  • 4 cups beef broth
  • 2 cups pot roast, cooked and shredded
  • 1 tablespoon parsley, chopped
directions
  1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes.
  2. Add the garlic and thyme and cook until fragrant, about 1 minute.
  3. Mix in the flour and cook for 2-3 minutes.
  4. Add the wine and deglaze the pan.
  5. Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.
  6. Mix in the parsley and remove from heat.
Similar Recipes:
Cream of Mushroom Soup
Mushroom and Thyme Farro Salad
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Slow Braised Beef Stroganoff Soup
Slow Cooker Pot Roast

More soup recipes!

Beef, Food, Gluten-free, Mushroom, Recipe, Soup

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Reader Interactions

Comments

  1. Helene says

    January 29, 2009 at 1:05 am

    Kevin, I just saw your great sandwich and now this, you’re having great meals this week. Looks so yummy.

    Reply
  2. Sharon says

    January 29, 2009 at 1:29 am

    Looks great, as always Kevin!

    Reply
  3. Kalyn says

    January 29, 2009 at 1:47 am

    Wow! I wish I had some of that right now!

    Reply
  4. Anonymous says

    January 29, 2009 at 1:49 am

    What a perfect dinner for a freezing cold night like tonight. And that cheese toast? Yum!

    Reply
  5. My crazy crazy life says

    January 29, 2009 at 2:17 am

    Dang, your site just keeps getting better and better…good work Kevin!!!

    Reply
  6. katie says

    January 29, 2009 at 2:27 am

    oh Kevin! It looks so pretty! I had to sprinkle the parsley on mine to gussy it up a bit. I am so glad you liked it.

    Reply
  7. Anonymous says

    January 29, 2009 at 2:41 am

    oops..such an inviting soup..perfect for the season Kevin.

    Reply
  8. elly says

    January 29, 2009 at 2:55 am

    I used my leftover pot roast for a mushroom soup, too (with barley). A great combo, and your soup looks delicious!

    Reply
  9. Nina Timm says

    January 29, 2009 at 3:31 am

    The color of that soup is just amazing!!!!!

    Reply
  10. Heather says

    January 29, 2009 at 3:39 am

    wow! your pot roast is no one trick pony! i’m so impressed with all the ways you’re using it!

    Reply
  11. Manggy says

    January 29, 2009 at 4:12 am

    Gosh, you really know how to make the most of leftovers! Well done! 🙂

    Reply
  12. Mrs Ergül says

    January 29, 2009 at 4:59 am

    beef and mushroom in a soup? i will be sold too!

    i love the intensity of brown in this mushroom soup opposed to the usual cream of mushroom soup

    Reply
  13. Rosa's Yummy Yums says

    January 29, 2009 at 6:13 am

    A gorgeous soup! It looks ever so flavorful, tempting and comforting!

    Cheers,

    Rosa

    Reply
  14. Paula says

    January 29, 2009 at 6:42 am

    Oh man, you made that cheesy bread again! YUM! That soup sounds so good, especially since you mentioned that the pot roast brought the flavor of it’s braising sauce. Great post!

    Reply
  15. Nirvana says

    January 29, 2009 at 8:40 am

    Kevin, this soup looks fantastic!!! Loving your site!

    Reply
  16. Parker says

    January 29, 2009 at 1:00 pm

    Great use of leftovers, the soups sounds delicious.

    Reply
  17. Melissa says

    January 29, 2009 at 1:11 pm

    Great idea! I never thought of using leftover pot roast in a soup. Sounds great1

    Reply
  18. Happy cook says

    January 29, 2009 at 1:24 pm

    Oh yeas is am gonna make this soon.
    Looks so yumm.
    I made your turkey the other day and it was super delicious, will post them next week.

    Reply
  19. Maria says

    January 29, 2009 at 2:24 pm

    Nice looking soup. Perfect for a cold winter day!

    Reply
  20. j & j dish it out says

    January 29, 2009 at 3:09 pm

    Kev, I gave you a shout out on my site…I made the Turkey Sausage soup last week and I’m getting ready to make it again…good stuff I tell ya!

    Reply
  21. Lo says

    January 29, 2009 at 3:21 pm

    You’re a master with leftovers, Kevin! Love the stick-to-your-ribs look about this soup!

    Reply
  22. mikky says

    January 29, 2009 at 3:44 pm

    your pot roast series is driving me mad with cravings… i want some now…. they all look delicious… 🙂

    Reply
  23. Marie says

    January 29, 2009 at 4:23 pm

    Great minds must think alike Kevin. I did a series this week on Roast chicken and the leftovers! Your pot roast creations look delicious!

    Reply
  24. Karen says

    January 29, 2009 at 6:04 pm

    OMG. The original pot roast looked delicious enough but then you had to throw that luscious cheesy pot roast sandwich (*with* horseradish at us… be still my heart) and today this gorgeous soup?? What’s next? *Please*.. what’s next?? 🙂

    Reply
  25. lisaiscooking says

    January 29, 2009 at 6:27 pm

    It looks amazing! Some hot mushroom soup would be perfect right now.

    Reply
  26. Cheryl says

    January 29, 2009 at 7:10 pm

    You are amazing, truly!

    Reply
  27. Anonymous says

    January 29, 2009 at 7:40 pm

    Mmmm, pot roast in soup. How great to get such a versatile hunk ‘o meat.

    Reply
  28. Marjie says

    January 29, 2009 at 7:55 pm

    Nothing like a good beef soup and great bread for dinner! Looks good as usual, Kevin!

    Reply
  29. Colleen says

    January 29, 2009 at 7:56 pm

    This makes me want to make a pot roast just for this soup!

    Reply
  30. Bridgett says

    January 29, 2009 at 9:03 pm

    Perfect for a cold night.

    Reply
  31. Netts Nook says

    January 29, 2009 at 9:57 pm

    Love the soup recipe can’t wait to try thanks for sharing.

    Reply
  32. Mrs. L says

    January 29, 2009 at 10:26 pm

    This is an awesome way to use up leftover pot roast, which I seem to have lots of during the winter. Great idea!

    Reply
  33. Gloria says

    January 29, 2009 at 10:27 pm

    Kevin, I wanna say!! You all make fantastic!! yummy!! Gloria

    Reply
  34. Anonymous says

    January 29, 2009 at 11:02 pm

    Wow….this looks so yummy. Mushrooms are my favourite….and the soup looks so hearty.

    Reply
  35. Shawna says

    January 30, 2009 at 12:33 am

    WOW, this looks delicious!! 🙂

    Reply
  36. Jan says

    January 30, 2009 at 1:17 am

    This looks and sounds soup-erb, Kevin. I always like to see cooks who allow nothing to go to waste. Great job!

    Reply
  37. Jaime says

    January 30, 2009 at 3:48 am

    you’re so creative! this soup looks perfect for the cold weather

    Reply
  38. Mila says

    January 30, 2009 at 4:09 am

    Kevin…I love using one dish and creating food for the whole week with it! Even though I hate mushrooms…this really does look absolutely amazing!

    Reply
  39. Cakebrain says

    January 30, 2009 at 6:42 am

    that looks so amazing! This would be great on a cold wintery day!

    Reply
  40. pigpigscorner says

    January 30, 2009 at 11:49 am

    Soup! That’s a great way to use leftovers! Looks really delicious with the toast!

    Reply
  41. Mushrooms Canada says

    January 30, 2009 at 2:06 pm

    Wonderful recipe. This looks like it would really warm you up on a cold winter day, especially in Toronto this past week! Nice and comforting. Thanks for the inspiration!
    – Brittany

    Reply
  42. [email protected] says

    January 30, 2009 at 4:16 pm

    MMM, perfect winter stuff!

    Reply
  43. lisa (dandysugar) says

    January 30, 2009 at 5:02 pm

    I really like how much you use your creativity with leftover mains. It’s great to see so many good looking meals come out that one delicious pot roast. Yet, another warm hearty meal! Well done!

    Reply
  44. kellypea says

    January 30, 2009 at 6:09 pm

    This sounds so delicious I’m going to make a larger pot roast next time to try this. The flavor combo is perfect!

    Reply
  45. meeso says

    January 31, 2009 at 3:59 pm

    Excellent, Kevin… Really looks too delicious!

    Reply
  46. Jeanne says

    February 2, 2009 at 12:22 am

    That soup looks marvellous – and I’m always on the lookout for new recipes to use up leftovers!

    Reply
  47. Anonymous says

    February 3, 2009 at 11:45 am

    Um, how about just “YUM”?

    Reply
  48. Donna-FFW says

    February 6, 2009 at 1:45 am

    I have to tell you again how impressed i am by this soup.. I hope you dont mind I linked about this soup in my current blog post. Thank you! your recipes really are wonderful and inspiring.

    Reply
  49. Mrs. L says

    February 7, 2009 at 2:46 am

    Ack, Kevin, I’m making this tonight, but…when do I add the beef? I’m assuming after deglazing the pan and adding the broth???

    Reply
  50. Kevin says

    February 7, 2009 at 3:22 am

    Mrs. L: Add the beef when you add the broth. I have fixed the recipe. Thanks!

    Reply
  51. Anonymous says

    February 12, 2009 at 11:00 pm

    *gasp* Be still, my trembling heart…

    That looks amazing. I’m going to try it.

    Reply
  52. kristiealison says

    December 10, 2011 at 4:03 pm

    Thanks for the recipe! Was looking for a few ideas to use leftover Pot Roast. Happy Cooking & Blogging & everything else!
    ~alison
    causeigottafeedthemsomething.blogspot.com

    Reply
  53. Sarah @ A Kitchen Canvas says

    August 11, 2012 at 2:35 am

    I can't wait for the cold weather to get here. I need to make a pot roast just to have the leftovers to make this soup.

    Reply
  54. barb says

    September 26, 2012 at 1:24 am

    needs to be a bit cooler here for this but I hoping it will be soon. Thank you from another Toronto'n BTW found this on Pinterest.

    Reply
  55. mjskit says

    October 2, 2012 at 10:32 pm

    Love mushroom soup. Love pot roast so I know that I would LOVE this! What a clever soup!

    Reply
  56. Anonymous says

    January 9, 2013 at 10:12 pm

    Made this today as I was feeling a bit under the weather and had everything I needed to pull it together. Really wonderful results – I added a pinch of truffle salt at the very end to increase the umami – super delicious! My new favorite recipe for leftover pot roast & gravy.

    Reply
  57. KellyF says

    January 12, 2013 at 12:37 am

    I made this soup it was really tasty. I added a good amount of sherry to it.

    Reply
  58. CharlesR says

    January 17, 2013 at 4:38 pm

    NO Cream!

    Perfect!

    Have a Joyful Day :~D
    Charlie

    Reply
  59. Nana-Bob says

    February 8, 2013 at 7:31 pm

    This sounds wonderful, thanks for sharing. found it on Pinterest. I rarely have much meat left over, but I always keep the juice/gravy for future dishes.

    Reply
  60. Anonymous says

    February 27, 2013 at 7:53 pm

    This is so delicious. Even made it once without the beef and added extra mushrooms! So Yummy! Thanks for your site, it's fantastic.

    Reply
  61. Anonymous says

    July 6, 2013 at 5:27 pm

    Loved the soup jus by lookin at it, imagine how it mus taste… Wud not like to disturb its taste even if it means by omitting the awesome cheese stuff…

    Reply
  62. noritae says

    November 25, 2013 at 12:57 am

    Every time I get your recipes, I GET HUNGRY!! Everything looks so good!I I am going to try the POT ROAST MUSHROOM SOUP. UMMMM
    Thanks again Kevin

    Reply
  63. Jodee Weiland says

    February 22, 2014 at 6:17 pm

    This recipe looks so delicious and inviting! I want to make it right now and savor the flavors as I eat it! Thanks for sharing…your recipes are always good!

    Reply
  64. Anonymous says

    February 2, 2015 at 11:59 pm

    Trust me when I tell you, I've been making this soup for several years. It's fantastic! When I don't have pot roast left-overs, I grill small filets and use that delicious meat. I also HIGHLY recommend the dried mushroom mix from Costco for those of you that have access.

    Reply
  65. Anonymous says

    April 8, 2015 at 11:27 pm

    O my God Kevin I loved the Pot Roast and Mushroom Soup .
    I just had to lick the bowl Kevin. Please keep up the good work
    for all of us . Thanks

    Reply
  66. Anonymous says

    May 17, 2015 at 2:19 am

    Going to make this with my husbands grilled beef roast seasoned with huge amounts of garlic and rosemary ala ATK. It makes an awesome steak rice & gravy, I'm sure this will be delicious.

    Reply
  67. Deborah says

    October 10, 2021 at 4:32 pm

    This has become one of our favourites.

    Reply
  68. discoverregina says

    March 17, 2022 at 12:11 pm

    Oh yeas is am gonna make this soon.
    Looks so yumm.

    Reply
  69. Sean says

    May 21, 2022 at 6:28 pm

    I had a few cans of roast beef chunks (Costco / Kirkland) that I normally use when prepping filling for taquitos. I rinsed the gravy from the beef and used beef in making this soup. I followed your recipe for all the other ingredients and it was awesome. My wife was impressed enough to request it again in the near future.

    Reply

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