Pot roast flavors in a bowl! This easy paleo and whole 30 slow cooker recipe turns a family dinner favorite (pot roast) into a comforting soup.
Pot roast and soup. Two of the ultimate comfort foods. With winter being full-blown right now, I thought it would be only fitting that I convert one of my favorite pot roast recipes into a soup. Even though it’s 70 degrees here in Los Angeles.
This uses the traditional pot roast ingredients – beef, carrots, onions, potatoes (I used white sweet potatoes), low-sodium beef broth and some simple seasonings.
I used an arrowroot starch ‘slurry’ to thicken this soup up. Optional but recommended step. If you’re not worried about whole30/paleo then you can use the cornstarch or your preferred thickener.
I used white sweet potatoes because I wanted this to be paleo but you can use regular potatoes if you want. Don’t have thyme? Use rosemary or another herb.
- 1 lb beef stew meat
- 32 ounces low-sodium beef broth
- 1 lbs potatoes or sweet potatoes, chopped
- 2 carrots, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tsp thyme
- 1 tsp salt
- ½ tsp pepper
- Bay leaf
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Remove Bay leaf before serving.
If you don’t have beef stew meat then you can take a roast and cut it into chunks. You can even keep a small roast whole and shred the meat after it’s done cooking.
This post also contains affiliate links, which means I receive money if you make a purchase using one of the links. You can view my disclosure policy here: https://fitslowcookerqueen.com/about/disclosure-policy/.