Why You’ll Love This Pot Roast Soup
- Great for Leftovers: Tastes even better the next day!
- Hearty & Filling: Packed with tender meat and chunky vegetables for a complete meal in a bowl.
- Flavorful Broth: The slow-simmered broth captures all the rich, savory pot roast flavors.
- Easy to Make: Perfect for busy days when you want something warm and satisfying.
Tools You’ll Need
- Wooden spoon for stirring
- Large pot or Dutch oven
- Cutting board and knife
Pot Roast Soup
- Total Time: 2 hours 20 minutes
Description
Warm, hearty, and bursting with comforting flavors, Pot Roast Soup is the perfect meal for chilly days. This soup takes all the best parts of a classic pot roast—tender meat, rich broth, and hearty vegetables—and transforms it into a cozy one-pot dish. It’s simple to make and guaranteed to leave everyone at the table feeling satisfied.
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Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 cup green beans, trimmed and chopped
- 6 cups beef broth
- 1 (14 oz) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Meat
- Heat olive oil in a large pot over medium-high heat.
- Season the beef cubes with salt and pepper. Sear the meat in batches until browned on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
3. In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant.
Step 3: Add Vegetables and Broth
4. Add the carrots, celery, potatoes, and green beans to the pot. Stir to combine.
5. Return the beef to the pot, then pour in the beef broth and diced tomatoes.
Step 4: Season and Simmer
6. Stir in the thyme, rosemary, and bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well-developed.
Step 5: Final Touches
7. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Serve
8. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Notes
- Cut Evenly: Dice the vegetables into similar-sized pieces for even cooking.
- Low and Slow: Allow the soup to simmer gently for the most tender beef and richest flavor.
- Customize Your Veggies: Add peas, corn, or mushrooms for extra variety.
- Freeze Friendly: This soup freezes well—store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Cuisine: American
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let the soup cool completely before transferring it to freezer-safe containers. Thaw in the fridge overnight before reheating.
Frequently Asked Questions (FAQ)
Q1: Can I make this in a slow cooker?
A: Yes! Sear the beef and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4-5 hours.
Q2: Can I use a different cut of meat?
A: Absolutely! Beef stew meat or even leftover pot roast works well.
Q3: How do I thicken the soup?
A: For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 10 minutes of cooking.
Conclusion: A Comfort Food Classic!
Pot Roast Soup is the ultimate comfort food, bringing the classic flavors of a traditional pot roast into a soul-warming bowl of soup. Perfect for family dinners or meal prep, this recipe will quickly become a favorite in your household.
Did you make this recipe? Share your photos and tag us—we love to see your creations!
Preparation Time: 20 minutes
Cooking Time: 2 hours
Nutritional Information (per serving)
Calories: 350
Protein: 25g
Carbohydrates: 30g
Fat: 15g
Enjoy this hearty and satisfying soup—it’s like a hug in a bowl!
