Soups & Stews > Slow Cooker Soups & Stews > Slow Cooker Beef Stew > Slow Cooker Pot Roast Soup Recipe

Slow Cooker Pot Roast Soup: A Hearty & Flavorful Comfort Meal

Enjoy the classic flavors of pot roast in a comforting soup! This slow cooker recipe features tender beef, hearty vegetables, and a rich, flavorful broth, perfect for a chilly evening.

Prep Time
20 minutes
Cook Time
6-8 hours on low or 3-4 hours on high
Servings
6-8
Ingredients
  • 2 lbs Beef chuck roast
  • 2 tablespoons Olive oil
  • 1 large, chopped Yellow onion
  • 3 medium, peeled and chopped Carrots
  • 2 chopped Celery stalks
  • 4 cloves, minced Garlic
  • 6 cups Beef broth
  • 1 cup Red wine (optional)
  • 2 tablespoons Tomato paste
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1 Bay leaf
  • 2 large, peeled and cubed Potatoes
  • 1 cup Frozen peas
  • to taste Salt
  • to taste Black pepper
  • for garnish Fresh parsley

Sear the Beef

Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). This step adds depth of flavor to the soup.

Sauté Aromatics

Transfer the seared beef to your slow cooker. In the same skillet, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet. This adds even more flavor to the soup.

Combine Ingredients in Slow Cooker

Pour the sautéed vegetables and deglazed pan juices into the slow cooker over the beef. Add the beef broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Stir to combine.

Slow Cook

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.

Add Potatoes and Peas

About 1 hour before serving, add the cubed potatoes to the slow cooker. Cook until the potatoes are tender. Stir in the frozen peas during the last 15 minutes of cooking. These are added later to prevent overcooking.

Shred Beef and Serve

Remove the bay leaf. Shred the beef directly in the slow cooker using two forks. Stir to distribute the shredded beef throughout the soup. Taste and adjust seasonings as needed. Garnish with fresh parsley before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 80-120 kcal
Protein: 8-12g
Fat: 3-6g
Carbohydrates: 5-8g

Other Considerations for Nutrition

For a lower-sodium version, use low-sodium beef broth and reduce added salt. To increase the vegetable content, add more carrots, celery, or other vegetables of your choice. Using leaner cuts of beef will reduce the fat content.

← Slow Cooker Moroccan Lentil Soup Slow Cooker Vegetable Chili →

FAQ

  • Can I use a different cut of beef?

    Yes, you can substitute chuck roast with brisket or shoulder roast. Cooking times may vary slightly depending on the cut.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like parsnips, turnips, or mushrooms to the soup.
  • What if I don't have red wine?

    If you don't have red wine, you can simply omit it or substitute it with a tablespoon of balsamic vinegar or Worcestershire sauce to add depth of flavor.