Soup Recipes

Pot Roast Soup Recipe : Step By Step Guide

10 min read

Pot Roast Soup is the perfect blend of comfort, heartiness, and savory satisfaction. If you’re someone who loves a great bowl of soup that feels like a warm hug in a dish, this recipe is for you. It’s an elevated version of traditional pot roast, turned into a cozy, broth-based dish that has all the tender meat and rich, aromatic flavors of the original. Imagine succulent beef, seasoned to perfection, combined with root vegetables, herbs, and a deliciously rich broth. Whether you’re looking to cozy up on a chilly evening or serve a hearty meal for your family, Pot Roast Soup is the answer.

This recipe is not only incredibly flavorful but also versatile. You can make it your own by adjusting the ingredients to suit your preferences or dietary needs. Best of all, it’s a one-pot wonder that minimizes the cleanup but maximizes the flavor. So, grab your slow cooker, Dutch oven, or large pot and let’s dive into this soul-warming recipe!

Pot Roast Soup Recipe

This recipe yields a thick, flavorful soup that’s rich with tender pieces of beef, vegetables, and a broth that tastes like it’s been simmering for hours. It’s a meal in a bowl, perfect for the whole family or for freezing as leftovers.

Ingredients Needed

  • 2 lbs of beef chuck roast (cut into 1-inch cubes)

    • The beef chuck roast is perfect for this dish because it’s marbled with fat, which adds richness and tenderness when cooked low and slow.

  • 1 large onion (diced)

    • Onion adds a natural sweetness to the broth and deepens the flavor of the soup.

  • 3 cloves garlic (minced)

    • Garlic brings that aromatic punch that complements the beef and herbs beautifully.

  • 4 medium carrots (peeled and sliced)

    • Carrots not only offer color and texture but their natural sweetness balances the savory richness of the beef.

  • 2 medium potatoes (peeled and diced)

    • Potatoes make the soup hearty and add to the creamy texture of the broth as they break down during cooking.

  • 3 cups beef broth (preferably low-sodium)

    • Beef broth is the soul of this soup, creating a deep, rich base that’s packed with flavor.

  • 1 ½ Cups Water

    • Water thins the broth slightly while allowing all the flavors to meld together.

  • 1 Bay Leaf

    • Bay leaves infuse the soup with a subtle herbal aroma that pairs wonderfully with the beef.

  • 1 Teaspoon Dried Thyme

    • Thyme brings an earthy, slightly lemony flavor that complements the beef and vegetables.

  • 1 Teaspoon Dried Rosemary

    • Rosemary is another herb that blends beautifully with the beef, adding a piney, savory note.

  • Salt And Pepper To Taste

    • These two basics are crucial for seasoning, enhancing the overall depth of the soup.

  • Optional: 1 Cup Frozen Peas

    • If you want to add a pop of color and a little extra sweetness, peas are a great addition.

Cooking Instructions

Now, let’s get to the fun part: the cooking process. Don’t worry, it’s pretty easy. This dish doesn’t require a lot of time spent stirring or babysitting the stove, making it a great recipe for busy days. You can either make this in a slow cooker, Dutch oven, or a large pot. Here’s how to go about it:

Slow Cooker Method

  1. Prep the beef: Season the cubed beef with salt and pepper. Heat a pan over medium heat, add a little olive oil, and sear the beef on all sides until browned. This step helps lock in the flavor and adds richness to the broth. Transfer the beef to the slow cooker.
  2. Layer the vegetables: Add the diced onions, garlic, carrots, potatoes, and bay leaf to the slow cooker with the beef.
  3. Add liquids and herbs: Pour in the beef broth and water. Add the thyme and rosemary, and give everything a good stir.
  4. Slow cook: Set the slow cooker to low and cook for 7-8 hours, or until the beef is tender and the vegetables are soft. If you’re in a hurry, you can set it to high for 4-5 hours, but low and slow makes for a richer flavor.
  5. Finish: About 30 minutes before serving, add frozen peas, if using. Taste and adjust seasoning as needed. Serve hot with some crusty bread!

Dutch Oven Or Stove-Top Method

  1. Sear the beef: Heat a little olive oil in your Dutch oven over medium-high heat. Brown the beef cubes on all sides and then set them aside.
  2. Sauté the aromatics: In the same pot, add a bit more oil if needed. Sauté the onions and garlic until softened and fragrant, about 3-4 minutes.
  3. Add vegetables and herbs: Add the carrots, potatoes, bay leaf, thyme, and rosemary to the pot, stirring to combine.
  4. Add liquids: Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits from the beef. These little bits are packed with flavor!
  5. Simmer: Bring the soup to a boil, then reduce the heat and simmer uncovered for about 1-1.5 hours, or until the beef is tender and the vegetables are cooked through.
  6. Finish: Add the frozen peas during the last 10 minutes of cooking, and season with salt and pepper to taste.

Ingredient Insights

  • Beef Chuck Roast: The chuck roast is well-marbled, making it perfect for slow cooking. When braised, it breaks down into tender pieces that practically melt in your mouth. If you want a leaner cut, you can use sirloin or round, but they won’t be as rich and tender.
  • Carrots and Potatoes: Both carrots and potatoes are classic pot roast ingredients. Carrots add a slight sweetness that balances the rich beef broth, while potatoes absorb all the flavors of the soup, making each bite even more satisfying.
  • Herbs: Thyme and rosemary are the MVPs in this recipe. Both are earthy, aromatic herbs that deepen the flavor profile of the beef. Fresh herbs are ideal, but dried works perfectly well here too. Just make sure to remove the bay leaf before serving!

Expert Tips

  • Searing the Beef: Although it’s tempting to skip the searing step, it really does make a difference in flavor. Searing locks in juices and creates that beautiful crust on the beef, which translates to deeper flavor in the soup.
  • Adjust the Consistency: If you like your soup thicker, you can mash some of the potatoes with a spoon once everything is cooked. Alternatively, if it’s too thick, add more beef broth or water to thin it out.
  • Use Homemade Broth: If you have the time and resources, homemade beef broth will elevate this soup to a whole new level. Store-bought broth works fine, but nothing beats the rich, complex flavor of homemade.
  • Freezer-Friendly: This soup freezes exceptionally well. Just let it cool completely, transfer to an airtight container, and freeze for up to 3 months. To reheat, simply thaw overnight in the fridge and warm up on the stove.

Recipe Variations

  • Vegetarian Pot Roast Soup: For a vegetarian version, substitute the beef with mushrooms (shiitake, portobello, or cremini are great choices). Use vegetable broth instead of beef broth to keep the flavors rich.
  • Spicy Kick: If you like a little heat, toss in a pinch of red pepper flakes or a chopped jalapeño when sautéing the onions and garlic. It’ll add an extra layer of complexity to the soup.
  • Adding Wine: A splash of red wine in the broth during the cooking process adds a subtle depth of flavor. Just let it reduce by half before adding the rest of the liquids.
  • Add Greens: Toss in some kale, spinach, or collard greens for a boost of nutrition. You can add them in the last 10-15 minutes of cooking so they don’t overcook.

Final Words

This Pot Roast Soup recipe isn’t just a meal, it’s an experience. The comforting flavors, the tender beef, and the rich broth all come together to create a dish that makes you feel like you’re being wrapped in a blanket on a cold winter’s day. Whether you’re cooking for a crowd or just yourself, the beauty of this recipe is that it’s easy, forgiving, and absolutely delicious.

FAQs

What Ingredients Are Needed For A Pot Roast Soup Recipe?

A basic pot roast soup recipe typically includes pot roast (beef), carrots, potatoes, onions, celery, garlic, beef broth, and seasonings such as thyme, rosemary, bay leaves, salt, and pepper. You can also add additional vegetables like peas or corn and adjust seasonings to taste.

How Do I Make Pot Roast Soup From Scratch?

To make pot roast soup from scratch, first brown the pot roast in a large pot. Remove the meat and sauté onions, carrots, and celery in the same pot. Add garlic and cook until fragrant. Add beef broth, herbs, and seasonings, then return the pot roast to the pot. Simmer the mixture until the beef is tender and easily shreds. Remove the beef, shred it, and return it to the soup, then add potatoes and cook until tender.

Can I Use Leftover Pot Roast For Pot Roast Soup?

Yes, leftover pot roast works perfectly for pot roast soup. Simply shred the leftover meat and add it to the broth with vegetables, adjusting seasoning as needed. This is an excellent way to repurpose your leftovers into a new and flavorful meal.

How Long Does It Take To Cook Pot Roast Soup?

Cooking pot roast soup typically takes around 2 to 3 hours. The pot roast needs time to become tender, which can take 1.5 to 2 hours of simmering. Once the meat is shredded, the soup can cook for another 30 minutes to an hour to allow the flavors to meld and the vegetables to soften.

What Can I Substitute For Beef Broth In Pot Roast Soup?

If you don’t have beef broth, you can substitute with chicken broth, vegetable broth, or even water with bouillon cubes. For richer flavor, consider using a combination of broth and a splash of red wine or Worcestershire sauce.

Is It Necessary To Brown The Pot Roast Before Making Soup?

Browning the pot roast before making soup is highly recommended. It adds a rich depth of flavor to the soup, as the browning process develops a more complex and savory taste. However, if you’re in a hurry, you can skip this step and still achieve a flavorful result.

Can I Use A Slow Cooker To Make Pot Roast Soup?

Yes, a slow cooker is an excellent option for making pot roast soup. To do this, brown the pot roast and sauté the vegetables before transferring everything to the slow cooker. Add the broth and seasonings, and cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and the soup is flavorful.

How Can I Make My Pot Roast Soup Thicker?

To thicken your pot roast soup, you can puree a portion of the soup, particularly the vegetables and broth, and return it to the pot. Alternatively, you can make a slurry with cornstarch and water and stir it in. Another option is to add a bit of flour and cook it out to avoid any raw flour taste.

Can I Add Pasta Or Rice To Pot Roast Soup?

Yes, adding pasta or rice to pot roast soup is a great way to make it heartier. If adding pasta, add it in the last 15-20 minutes of cooking so it doesn’t become too soft. For rice, it’s best to cook it separately and add it to individual servings to prevent it from absorbing too much broth.

How Can I Store And Reheat Pot Roast Soup?

Store pot roast soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup for up to 3 months. When reheating, warm the soup over low to medium heat on the stovetop or in the microwave. Add a bit of extra broth or water if the soup thickens too much during storage.

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