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Pot Roast Soup

A comforting bowl of savory pot roast soup that warms the soul.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef chuck roast cut into bite-sized pieces
  • 1 large onion chopped
  • 3 carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 cups beef broth
  • 1 cup potatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Sear the beef until browned, about 5 minutes.
  3. Add the chopped onions, carrots, and celery to the pot and sauté until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for another minute.
  5. Return the seared beef to the pot and mix everything well.
  6. Pour in the beef broth and bring the mixture to a boil.
  7. Add the thyme, rosemary, salt, and pepper.
  8. Reduce heat to low and cover the pot. Simmer for 1.5 to 2 hours.
  9. In the last 20 minutes of cooking, add the diced potatoes.

Notes

This soup is great for meal prep and can be frozen for up to 3 months.