Description
Comforting Pot Roast Vegetable Soup is a hearty, nourishing meal perfect for chilly evenings. This rich, flavorful soup combines tender pot roast with fresh vegetables in a savory broth that’s both satisfying and nutritious. A complete one-pot wonder that’s great for family dinners or meal prep.
Ingredients
Scale
- 2 lbs beef pot roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 lb baby potatoes, quartered
- 6 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot. Sauté onions, carrots, and celery until softened (5 mins). Add garlic and cook 1 minute.
- Add cubed pot roast and brown on all sides (5-7 mins). Season with salt and pepper.
- Pour in beef broth, water, and diced tomatoes. Add potatoes, bay leaves, thyme, and rosemary.
- Bring to boil, then reduce heat. Cover and simmer for 1.5-2 hours until meat is tender. Remove bay leaves before serving.
Notes
- For extra flavor, sear pot roast in batches to avoid overcrowding
- Add 1 tbsp Worcestershire sauce for deeper umami flavor
- Substitute sweet potatoes for regular potatoes for nutrition boost
- Let soup rest 15 minutes before serving for flavors to meld
- Store leftovers in fridge for 4 days or freeze for 3 months
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: pot roast soup, vegetable beef soup, hearty soup recipe, comfort food, one pot meal, beef vegetable soup, winter soup recipe, family dinner ideas