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Easy Pot Roast Soup with Beef, Potatoes & Carrots

This heartwarming Easy Pot Roast Soup combines succulent beef with tender potatoes and sweet carrots, making it the perfect comfort food for family dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef chuck, cut into chunks Choose well-marbled beef for tenderness.
  • 4 cups beef broth Use gluten-free if necessary.
  • 2 medium potatoes, diced Feel free to omit if desired.
  • 2 medium carrots, sliced Other vegetables can be substituted.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt Adjust according to taste.
  • 1/2 tsp black pepper Adjust according to taste.
  • 2 tbsp olive oil For browning the beef.
  • 1 leaf bay leaf Remember to remove before serving.
  • Crusty bread For serving.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add the chunks of beef and brown on all sides to seal in the flavors.
  3. Add diced onion and garlic, cooking until softened and aromatic.
Cooking
  1. Stir in the diced potatoes and sliced carrots.
  2. Pour in the beef broth and add thyme, salt, pepper, and bay leaf.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, until the beef is tender and the flavors are beautifully melded.
  4. Remove the bay leaf and serve hot with crusty bread on the side to soak up that delicious broth.

Notes

Allow leftovers to cool completely before storing in airtight containers. Can be kept in the refrigerator for 3-4 days or frozen for up to 3 months.
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