Pot roast in a bowl. This easy pot roast soup recipe combines the best of both worlds. Make this beef soup in your slow cooker or Instant Pot.
Updated 2020 with Instant Pot instructions
Pot Roast Flavors
With this recipe, I’m pairing two of my favorite comforts: pot roast & soup. This beef soup uses traditional pot roast ingredients: beef, carrots, onions, celery, potatoes, and simple seasonings like salt, pepper, and thyme.
What Type Of Beef To Use
This is pot roast soup so I used a roast that I cut into 1 1/2-inch chunks. Chuck roast, rump roast, etc. can all be used. You can also use beef stew meat. If you’re using the slow cooker – I know some people sear their meat before adding it to the slow cooker. If you want to, you can. I did not take the time to do that. Sometimes I do, sometimes I don’t. No matter what anyone says, searing your meat beforehand is always optional with slow cooking. For the pressure cooker, this step is included in the instructions.
I used baby yellow potatoes. Waxy potatoes work well in slow & pressure cooking because they hold their shape well thus less likely to turn to mush during the cooking process. Substitutes for yellow potatoes include red potatoes, fingerling potatoes or baby potatoes. All-purpose potatoes like white potatoes, russet potatoes, or even sweet potatoes can also be used. IF you use a potato like russet or even sweet potatoes, I suggest you cut your potatoes into larger chunks than you usually would. This will help them hold their shape better.
Soup or Stew
A lot of people mislabel soups as stews. Heck I’m guilty of it, a lot of my stew recipes are actually soups. The main difference between the two is the amount of liquid used. In a stew, the food is barely covered with liquid. Soups are served in bowls, stew are served in plates. If you want to make this a stew, use 4-5 cups of broth/water instead of 7.
Thickening The Soup
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.
Other beef soup recipes you might enjoy:
- 2 pounds chuck roast, cut into 1 1/2-inch chunks (or beef stew meat)
- 1 pound potatoes, chopped, sliced or diced
- 4 cups low-sodium beef broth
- 3 cups water
- 2 medium-size carrots, chopped
- 2 celery stalks, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 bay leaf
Optional – 2 tablespoons arrowroot starch flour + 2 tablespoons cup water
- 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.
Optional – Mix together arrowroot starch with water and pour into slow cooker. Stir and heat an additional 10 minutes or until thickened to your liking.
- Turn on the pressure cooker and select sauté. Once hot, add the oil and the beef and cook until the beef is browned, approximately 2-3 minutes on each side. Remove beef from and set aside.
- Add onion, carrots, and celery & cook for a 5-7 minutes, or until vegetables are soft. Add garlic and cook an additional minute.
- Pour in water & broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the beef back to the pot along with the potatoes, thyme, salt, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 30 minutes. Natural release pressure for 5 minutes then manually the remaining pressure.
- Remove bay leaf before serving.
Optional slurry to thicken- In a small bowl, mix together arrowroot slurry. Pour slurry into the IP and stir to mix well. Turn IP to WARM setting until soup has thickened to your liking.
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