Pot Roast Vegetable Soup
This Pot Roast Vegetable Soup is a hearty and comforting meal that is perfect for those cold winter nights. The tender beef, flavorful vegetables, and savory broth make this soup a family favorite.
I don’t know about you but there is nothing that we love more on a chilly day than a bowl of warm and delicious soup. And this Pot Roast Vegetable Soup is one of our favorites!
Not only is this soup incredibly tasty, but it’s also packed with nutrients from all the vegetables and lean beef. It’s a great way to incorporate more veggies into your diet without sacrificing flavor.
Table of contents
❤️ Why You’ll Love This Recipe
- This soup recipe is the epitome of home-cooked comfort. Its rich flavors combine to create a mouthwatering dish that will please the entire family.
- Preparing this soup is a breeze, making it a stress-free option for a wholesome weeknight dinner.
- It’s a perfect make-ahead meal. The flavors deepen over time, making leftovers even more delicious the next day.
- This recipe is not only delightful during the winter months but can be enjoyed year-round for a nourishing and satisfying meal.
🛒Ingredients
While this ingredient list may seem a little long you don’t have to worry because most of these ingredients are budget-friendly and the rest are easy to find at your local grocery store, so grab these ingredients and get ready to enjoy this hearty meal with your loved ones.
- olive oil
- chuck roast
- beef broth
- fresh ground black pepper
- bay leaves
- onion
- carrots
- salt
- garlic minced
- dried parsley
- dried oregano
- dried marjoram
- dried thyme leaves
- dried basil
- Yukon gold potatoes diced
- green beans
- diced tomatoes
- Worcestershire sauce
See the recipe card below for quantities.
🔪 How to Make This Pot Roast Vegetable Soup
Making this pot roast vegetable soup is so easy! Follow the step-by-step instructions here or in the recipe card at the bottom of this post and you will have a classic comfort food meal that your entire family will love in no time at all.
Step 1: Sear and cook the roast
Heat 1 1/2 tablespoons of olive oil in a heavy stock pot. Rub one teaspoon of salt around the chuck roast and sear the roast on all sides in the oil. Add 6 cups of beef broth to the stock pot (enough to cover the roast), then add black pepper and bay leaves. Simmer on low for three hour
Step 2: Saute the vegetables
In a separate Dutch oven or stock pot heat one tablespoon of oil over medium heat. Add onion, celery, and carrots and cook until tender – about 5 minutes. Reduce heat to low and add the seasonings (garlic, parsley, oregano, marjoram, thyme, and basil). Stirring consistently cook for one more minute to meld spices.
Step 3: Add the broth and vegetables
Add 4 cups beef broth, diced tomatoes, cut green beans, diced potatoes, and Worcestershire sauce into the sautéed vegetable stockpot. Also ladle in 1 1/2 cups of the Chuck roast beef broth (careful not to get the bay leaves). Simmer until the vegetables are tender, about 20 minutes.
Step 4: Add the roast to the soup
Remove Chuck roast from the pot and shred it into smaller pieces, discarding any inedible parts. Add the shredded beef to the pot and salt and pepper as needed. Serve hot and enjoy this healthy and hearty soup!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Simply add the leafy greens during the last few minutes of simmering to avoid overcooking them.
- For those who like a kick, add a dash of red pepper flakes or a bit of your favorite hot sauce to the pot to elevate the flavors.
- Introduce a can of drained and rinsed kidney beans, cannellini beans, or chickpeas for an added source of protein and fiber.
- Stir in cooked barley, quinoa, or rice for a more hearty and filling soup.
Are you a huge fan of pot roast like we are? Next time you may want to give this Crazy Good Mississippi Roast recipe a try!
🥄 Equipment
To make this roast soup, you’ll need the following equipment:
- Large heavy stock pot or Dutch oven
- Cutting board
- Chef’s knife
- Vegetable peeler
- Wooden spoon
🥫 Storage
- Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. It will last in the fridge for 3-4 days.
- Freezer: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags. It’s perfect for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup over medium heat in a saucepan, stirring occasionally, until heated through. If it’s too thick after storing, simply add a bit of water or additional broth to reach your desired consistency.
Serve With
We love to serve a hearty bowl of soup like this one with a homemade bread side dish like this No Knead Dutch Oven or Country White Bread. But you can also serve it with this New York Cheesecake with Strawberries.
💭 Tips
Here are a few additional tips to ensure your Pot Roast Vegetable Soup turns out perfectly every time:
- Ensure you sear the chuck roast thoroughly on all sides before simmering. This process adds depth to the broth and enriches the overall taste of the soup.
- Don’t rush the simmering; allowing the beef to cook slowly will tenderize the meat and add a deep flavor to the broth.
- Taste and adjust the seasoning as you go, especially after adding the beef back into the pot.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! If you prefer to use a slow cooker, sear the chuck roast as instructed and then place it in the slow cooker with the beef broth, black pepper, and bay leaves. Cook on low for 8 hours or on high for about 4 hours until the meat is tender.
Chuck roast is preferred for its flavor and texture after long cooking, but you can substitute it with other cuts of beef suitable for stewing or pot roasts, such as round roast or brisket. Keep in mind the cooking time may vary slightly based on the meat you choose.
Yes, this soup freezes very well. The ingredients and broth make it ideal for freezing and reheating later.
🍽 More Soup Recipes
Do you enjoy soup? If so, you may also enjoy these soup recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pot Roast Vegetable Soup
Equipment
- Large heavy stock pot or Dutch oven
- Cutting board
- Chef’s knife
- Vegetable peeler
- Wooden spoon
Ingredients
- 2 ½ tablespoons olive oil
- 2 pounds Chuck roast
- 8-10 cups beef broth
- ¼ teaspoon fresh ground black pepper
- 2 Bay leaves
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ dried thyme leaves
- ¼ teaspoon dried basil diced
- 2 medium Yukon gold potatoes
- ¼ pound green beans trimmed and cut and two bite sized pieces
- 15.5 ounces diced tomatoes
- 1 tablespoon Worcestershire sauce
Instructions
- Heat 1 1/2 tablespoons of olive oil in a heavy stock pot. Rub one teaspoon of salt around the chuck roast and sear the roast on all sides in the oil.
- Add 6 cups of beef broth to stock pot (enough to cover the roast), then add black pepper and bay leaves.
- Simmer on low for three hours until tender.
- In a separate Dutch oven or stock pot heat one tablespoon of oil over medium heat. Add onion, celery, carrots and cook until tender – about 5 minutes.
- Reduce heat to low and add the seasonings (garlic, parsley, oregano, marjoram, thyme, and basil).
- Stirring consistently cook for one more minute to meld spices.
- Add 4 cups beef broth, diced tomatoes, cut green beans, diced potatoes, and Worcestershire sauce into the sautéed vegetable stockpot.
- Also ladle in 1 1/2 cups of the Chuck roast beef broth (careful not to get the bay leaves). Simmer until the vegetables are tender, about 20 minutes.
- Remove Chuck roast from the pot and shred into smaller pieces, discarding any inedible parts.
- Add the shredded beef to the pot and salt and pepper as needed.
- Serve hot and enjoy this healthy and hearty soup!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
