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