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–+ servings

Pot Roast Soup

A comforting, hearty pot roast soup, perfect for rainy afternoons and chilly nights, that wraps you in warmth and nostalgia.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Meat
  • 2 lbs pot roast, cut into chunks Can substitute with chuck roast.
Vegetables
  • 1 whole onion, diced Yellow is preferred for sweetness.
  • 3 whole carrots, chopped Baby carrots can also be used.
  • 3 whole potatoes, diced Any type of potato works.
  • 2 cloves garlic, minced Adds great flavor.
Liquids
  • 4 cups beef broth Low-sodium is recommended.
  • 1 splash Worcestershire sauce Optional for flavor enhancement.
Seasonings
  • 1 tsp thyme Fresh or dried can be used.
  • to taste Salt and pepper Season as you go for best flavor.

Method
 

Brown the Beef
  1. Heat a large skillet over medium-high heat and add a drizzle of oil. Brown the beef chunks on all sides, about 4-5 minutes.
Sauté the Veggies
  1. Once the beef is browned, add the onion and garlic to the skillet and sauté for about 3-4 minutes until soft and fragrant.
Combine Everything
  1. Transfer beef and veggies to your slow cooker. Add the carrots, potatoes, beef broth, thyme, and Worcestershire sauce. Stir well.
Set It and Forget It
  1. Cover and cook on low for 8 hours or high for 4 hours.
Taste Test
  1. After cooking, taste the soup and adjust seasoning if necessary. Add more broth or water if it's too thick.
Serving It Up
  1. Serve in deep bowls and accompany with crusty bread for mopping up leftovers.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 3g

Notes

Leftovers taste even better! Can use any root veggie if potatoes are unavailable. If burning occurs, add more broth and stir gently.
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