Pot Roast Soup with Beef, Potatoes & Carrots
Tender chuck roast, baby potatoes, carrots, and aromatic vegetables simmered in savory beef broth with fresh herbs and Worcestershire sauce.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tablespoons olive oil
1½ pounds boneless chuck roast, trimmed and cut into 1½-inch pieces
1¼ teaspoons salt, divided
1 medium yellow onion, chopped
2 medium celery stalks, chopped
2 tablespoons no-salt-added tomato paste
6 medium cloves garlic, finely chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 cups unsalted beef broth
1 pound baby gold potatoes, quartered
4 medium carrots, halved lengthwise and cut into ½-inch-thick pieces
1 bay leaf
3 tablespoons lower-sodium Worcestershire sauce
Chopped fresh flat-leaf parsley for garnish
Instructions
1. Heat oil and brown seasoned beef in batches.
2. Cook onion and celery until softened.
3. Add tomato paste, garlic, thyme, and rosemary.
4. Add broth, beef, potatoes, carrots, bay leaf, and salt.
5. Simmer covered on low for about 2 hours until beef is tender.
6. Skim excess fat and remove bay leaf.
7. Stir in Worcestershire sauce and serve with parsley.
Notes
Brown beef in batches for better flavor.
Cook until the beef is fork-tender.
Refrigerate leftovers for 3 to 4 days.
Freeze cooled soup in airtight freezer-safe containers.