Introduction

Hey there, soup lovers! Is there anything better than a big, warm bowl of soup on a chilly day? Or honestly, any day? For me, soup is like a hug in a bowl, and this Pot Roast Soup? Oh boy, it’s a full-on bear hug! It takes all the incredible, soul-satisfying flavors of a classic pot roast and transforms them into a comforting, easy-to-eat soup that you’ll want to make again and again. It might sound fancy, but trust me, this recipe is incredibly simple and yields absolutely spectacular results. Get ready to fill your kitchen with the most amazing aroma!

Why You’ll Love This Recipe

So Cozy: It’s the ultimate comfort food, perfect for cold evenings or when you just need a culinary hug.
Packed with Flavor: Deep, savory pot roast taste combined with tender veggies and a rich broth.
Easy Steps: Don’t let the long simmer time fool you, the actual hands-on steps are totally manageable.
Makes Plenty: Great for feeding a family or having delicious leftovers throughout the week.
Freezer-Friendly: Stores beautifully, so you can save some for a rainy day!

Ingredients

1 lb Pot roast beef: Look for cuts like chuck roast or a similar cut suitable for slow cooking. This is where all that amazing tender beefy flavor comes from!
1 tbsp Vegetable oil: Just a little bit to get that beautiful sear on the beef. Olive oil works too!
1 medium Onion, chopped: The aromatic foundation for our soup.
2 Garlic cloves, minced: Because everything is better with garlic, right?
2 medium Carrots, chopped: Adds sweetness and color, classic pot roast partners.
3 medium Russet potatoes, peeled and cut into chunks: These break down just enough to thicken the soup and provide that hearty, starchy goodness.
3 cups Beef broth: The liquid base! Use a good quality one for the best flavor.
1 (13.5 ounce) can Tomato sauce: Adds a lovely richness and acidity that brightens everything up.
1/2 tsp Salt: To enhance all those delicious flavors.
1/2 tsp ground Black pepper: Adds a little warmth and depth.
1/2 tsp Italian seasoning: My secret weapon for adding simple, classic herbaceous notes.
2 tbsp fresh Parsley, chopped: A sprinkle at the end adds freshness and a pop of color.

How to Make It

Alright, let’s get cooking! This recipe is mostly hands-off once you get it simmering, which is the best kind of recipe in my book!

First things first, grab a big pot or a sturdy Dutch oven – the kind that can handle a long, low simmer. Place it over medium-high heat and add your tablespoon of vegetable oil. Let it get nice and hot.
While the pot heats, pat your pot roast beef dry with paper towels. This helps it get a better sear! Once the oil is shimmering, carefully add your beef to the pot. You want to brown it deeply on all sides. Don’t rush this step; that beautiful brown crust adds so much flavor to the soup! Once it’s nicely browned, take the beef out and set it aside for a bit.
Now, add your chopped onion to the pot (don’t wipe it clean!). Cook, stirring occasionally, until the onions are soft and look a little translucent, which should take about 5-7 minutes.
Toss in your minced garlic and cook for just about 1 minute more. You’ll smell that wonderful garlic aroma! Just be careful not to burn it – burnt garlic can taste bitter.
Return that beautifully seared beef back to the pot. Now add your chopped carrots and those chunks of potato.
Pour in the beef broth and the can of tomato sauce. Give it a good stir. Now, season everything with the salt, black pepper, and Italian seasoning.
Bring the whole mixture up to a boil over medium-high heat. As soon as it starts bubbling, reduce the heat way down to low. Pop a lid on the pot and let it simmer gently. This is where the magic happens! You’ll want to simmer it for 2 to 3 hours, or until that beef is incredibly tender and basically falls apart when you touch it. I usually check it after 2 hours, and if it’s not quite fork-tender, I give it another 30 minutes to an hour.
Once the beef is perfectly tender, carefully lift it out of the pot again and place it on a cutting board or in a bowl. Grab two forks and shred the beef into bite-sized pieces. It should shred super easily!
Return all that lovely shredded beef back into the soup. Give it a stir.
Right before you ladle it into bowls, stir in the fresh chopped parsley. It adds such a lovely, bright finish!

Serve hot and enjoy every single comforting spoonful!

Substitutions & Additions

Veggies: Feel free to add other hearty vegetables like celery, parsnips, or even some frozen peas or corn during the last 30 minutes of simmering.
Herbs: If you don’t have Italian seasoning, use a mix of dried oregano, basil, and thyme. Fresh rosemary or thyme sprigs can also be added during the simmering stage (remove before serving).
Spice: A pinch of red pepper flakes can add a little warmth.
Acidity Boost: A splash of Worcestershire sauce or a teaspoon of apple cider vinegar stirred in at the end can really brighten the flavor.
Thicker Soup: If you like a thicker soup, you can mash some of the cooked potatoes against the side of the pot, or make a quick slurry with 1-2 tablespoons of cornstarch mixed with a little cold water and stir it in during the last 15-20 minutes of simmering until thickened.
Different Meat: While pot roast is classic, you could potentially use other cuts suitable for stewing, though timing might vary slightly.

Tips for Success

Don’t Skip the Sear: Seriously, browning the beef is crucial for deep flavor development. Take your time and get a good crust on all sides.
Low and Slow is Key: The long, gentle simmer is what makes the beef incredibly tender. Don’t rush it!
Taste and Adjust: Always taste your soup before serving and adjust the salt and pepper as needed. Flavors deepen as it simmers.
Veggie Prep: Chop your veggies roughly the same size so they cook evenly.
Prep Ahead: You can chop the vegetables ahead of time and store them in the fridge in airtight containers to save time on cooking day.

How to Store It

This soup is fantastic for leftovers! Allow the soup to cool completely before storing.

Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld even more overnight!
Freezer: This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion. Freeze for up to 3-4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQs

Can I make this in a slow cooker? Yes! Sear the beef and sauté the onions/garlic on the stovetop first for best flavor. Then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender. Shred the beef and return it to the slow cooker before serving.
What kind of pot roast beef should I use? Chuck roast is the most common and works perfectly for this recipe. It has enough fat and connective tissue to break down into tender goodness during the long simmer.
Can I add noodles or rice? Absolutely! Cooked egg noodles or rice can be stirred in at the end, or served over them. If adding uncooked pasta, add it during the last 15-20 minutes of simmering, adding more broth if needed.

Classic Pot Roast Soup

Transforming the incredible, soul-satisfying flavors of a classic pot roast into a comforting, easy-to-eat soup that's perfect for chilly days or any day. Simple steps yield spectacular results and fill your kitchen with amazing aroma.

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Cook Time 2

Equipment

Big pot or a sturdy Dutch oven The kind that can handle a long, low simmer.
Cutting board
bowls For serving
Forks For shredding beef

Ingredients

Hauptzutaten

1 lb Pot roast beef Look for cuts like chuck roast or a similar cut suitable for slow cooking.
1 tbsp Vegetable oil Olive oil works too!
1 medium Onion, chopped
2 Garlic cloves, minced
2 medium Carrots, chopped
3 medium Russet potatoes, peeled and cut into chunks
3 cups Beef broth Use a good quality one for the best flavor.
1 can Tomato sauce 13.5 ounce
0.5 tsp Salt
0.5 tsp ground Black pepper
0.5 tsp Italian seasoning
2 tbsp fresh Parsley, chopped

Instructions

First things first, grab a big pot or a sturdy Dutch oven – the kind that can handle a long, low simmer. Place it over medium-high heat and add your tablespoon of vegetable oil. Let it get nice and hot.
While the pot heats, pat your pot roast beef dry with paper towels. This helps it get a better sear! Once the oil is shimmering, carefully add your beef to the pot. You want to brown it deeply on all sides. Don't rush this step; that beautiful brown crust adds so much flavor to the soup! Once it's nicely browned, take the beef out and set it aside for a bit.
Now, add your chopped onion to the pot (don't wipe it clean!). Cook, stirring occasionally, until the onions are soft and look a little translucent, which should take about 5-7 minutes.
Toss in your minced garlic and cook for just about 1 minute more. You'll smell that wonderful garlic aroma! Just be careful not to burn it – burnt garlic can taste bitter.
Return that beautifully seared beef back to the pot. Now add your chopped carrots and those chunks of potato.
Pour in the beef broth and the can of tomato sauce. Give it a good stir. Now, season everything with the salt, black pepper, and Italian seasoning.
Bring the whole mixture up to a boil over medium-high heat. As soon as it starts bubbling, reduce the heat way down to low. Pop a lid on the pot and let it simmer gently. This is where the magic happens! You'll want to simmer it for 2 to 3 hours, or until that beef is incredibly tender and basically falls apart when you touch it. I usually check it after 2 hours, and if it's not quite fork-tender, I give it another 30 minutes to an hour.
Once the beef is perfectly tender, carefully lift it out of the pot again and place it on a cutting board or in a bowl. Grab two forks and shred the beef into bite-sized pieces. It should shred super easily!
Return all that lovely shredded beef back into the soup. Give it a stir.
Right before you ladle it into bowls, stir in the fresh chopped parsley. It adds such a lovely, bright finish!

Notes

Substitutions & Additions: Feel free to add other hearty vegetables like celery, parsnips, or even some frozen peas or corn during the last 30 minutes of simmering. If you don't have Italian seasoning, use a mix of dried oregano, basil, and thyme. Fresh rosemary or thyme sprigs can also be added during the simmering stage (remove before serving). A pinch of red pepper flakes can add a little warmth. A splash of Worcestershire sauce or a teaspoon of apple cider vinegar stirred in at the end can really brighten the flavor. If you like a thicker soup, you can mash some of the cooked potatoes against the side of the pot, or make a quick slurry with 1-2 tablespoons of cornstarch mixed with a little cold water and stir it in during the last 15-20 minutes of simmering until thickened. While pot roast is classic, you could potentially use other cuts suitable for stewing, though timing might vary slightly.

Tips for Success: Seriously, browning the beef is crucial for deep flavor development. Take your time and get a good crust on all sides. The long, gentle simmer is what makes the beef incredibly tender. Don't rush it! Always taste your soup before serving and adjust the salt and pepper as needed. Flavors deepen as it simmers. Chop your veggies roughly the same size so they cook evenly. You can chop the vegetables ahead of time and store them in the fridge in airtight containers to save time on cooking day.

How to Store It: Allow the soup to cool completely before storing. Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld even more overnight! Freezer: This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion. Freeze for up to 3-4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQs: Can I make this in a slow cooker? Yes! Sear the beef and sauté the onions/garlic on the stovetop first for best flavor. Then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender. Shred the beef and return it to the slow cooker before serving. What kind of pot roast beef should I use? Chuck roast is the most common and works perfectly for this recipe. It has enough fat and connective tissue to break down into tender goodness during the long simmer. Can I add noodles or rice? Absolutely! Cooked egg noodles or rice can be stirred in at the end, or served over them. If adding uncooked pasta, add it during the last 15-20 minutes of simmering, adding more broth if needed.