Pot Roast Soup Recipe
Hearty pot roast soup made with tender beef, potatoes, and classic vegetables, simmered until rich and comforting.
Servings 8
Calories 400kcal
Ingredients
- 2 tablespoons olive oil
- 2 pounds chuck roast trimmed and cut into bite size pieces
- 2 large carrots chopped
- 2 celery ribs chopped
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme leaves
- 2 large Russet potatoes peeled and cut into ½" cubes
- 8 cups beef broth
- 2 bay leaves
- salt & pepper to taste
Instructions
- Heat the olive oil in a large pot or dutch oven. Add the chopped chuck roast and cook, stirring, until all sides have browned, about 5 minutes. Remove the beef from the pot and set aside.
- To the same pot, add the carrots, celery and onion. Cook until the onion is tender and translucent, about 5 minutes. Stir in the garlic and the dried thyme and cook until fragrant, about 30 seconds. If needed, you can deglaze the pot by pouring in about ¼ cup of the beef broth, and scraping any browned bits off the bottom of the pot.
- Add the chopped potatoes, and return the browned beef along with its juices to the pot. Pour in the beef broth and add the bay leaves. Bring the soup to a boil, turn heat to low, cover, and simmer until the beef is tender and cooked through, about 1 hour.
- Remove the bay leaves, and season to taste with salt and pepper.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes
- Chuck roast is ideal for this soup because it becomes tender and flavorful as it simmers. Avoid lean cuts, which can turn tough.
- Browning the beef first adds depth to the broth, so don’t skip that step.
- Cutting the beef into bite-size pieces helps it cook faster and makes the soup easier to serve and eat.
- This soup is intentionally simple, but you can adjust the seasoning at the end with additional salt and pepper if needed.
- Leftovers taste even better the next day as the flavors continue to develop.
Nutrition
Calories: 400kcal