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Beef soup

Leftover Beef Pot Roast & Vegetable Soup

Easy soup from leftover roast and fresh vegetables

Course Main Course
Cuisine American
Keyword soups
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 3 lb Beef Rump Roast
  • 1 tsp Salt-free garlic and herbs
  • 1/4 tsp Salt
  • 1 stalk Celery
  • 4 Organic carrots
  • 2 Yellow Summer Squash
  • 4 cups Water
  • 1/2 cup Leftover gravy


  1. Slice all the vegetables.

  2. Plug in the pressure cooker, turn it on, and prepare to cook on the roast mode.

  3. Add the vegetables, leftover meat, leftover gravy, and water.

  4. Close and lock the pressure cooker lid, and select the roast mode.

  5. When the pressure cooker completes the roast cooking method, press the quick-release pressure release button. When the little red pressure release button drops, you can unlock and open the lid. Please follow the directions on your pressure cooker for specific instructions.

Recipe Notes

I have a Farberware pressure cooker that takes about 10 minutes on the roast mode to use for sauteeing and/or searing. However, I go ahead and put the leftover roast in with the vegetables at the beginning of the roast cooking mode. Mine says 35 minutes when the sautéing/searing time is finished.