This crockpot pot roast soup recipe has all the flavors of a hearty pot roast…but in soup form. Tender pieces of beef, chunks of potatoes, vegetables, and a rich broth, this soup is the epitome of comfort in a bowl. This soup is a dish that’s perfect for chilly days, lazy weekends, or any time you crave a bowl of warmth and flavor. Prepare it in the morning, let your slow cooker work its magic, and come home to a house filled with the inviting aroma of a hearty meal. Instructions to make this easy beef recipe in the Instant Pot are also included.
Ingredients For Pot Roast Soup
- Beef Roast or Beef Stew Meat
- Potatoes
- Carrots
- Celery
- Onion
- Garlic
- Beef Broth
- Seasonings: dried thyme, dried rosemary, salt, pepper
How To Make Slow Cooker Pot Roast Soup
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- 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. Turn off the pressure cooker.
- 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, rosemary, salt, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, let the pressure release naturally for 5 minutes then manually release any remaining pressure.
What Type Of Beef To Use
Since this is a pot roast soup, I like to cut up a beef roast for this recipe. Chuck roast, rump roast, round roast, etc. Other suggestions include beef stew meat, or even brisket.
What Type Of Potatoes To Use
Waxy potatoes like red or yellow potatoes work well with slow cooking because they hold their shape during the long cooking process. All-purpose potatoes like white potatoes, russet potatoes, or even sweet potatoes can also be used. If you use a potato like russet potatoes, I suggest you cut the potatoes into large chunks. This will help them hold their shape and not turn to mush. Leaving the skin on will also help.
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. This is a crockpot pot roast soup recipe. If you want to make this a stew, only use 4 cups of beef broth.
Thickening The Soup
This crockpot pot roast soup is great served as-is. Thickening the soup is an optional step. Like most of my recipes, I encourage you to use a thickening agent that fits your dietary needs whether that be flour or cornstarch. Personally, I use a Whole30 compatible thickener like arrowroot starch flour.
FAQs & Tips
- Make this recipe work for you. For example, if you’re not a carrot fan, use less or no carrots. Or add more potatoes if you want a heartier soup.
- Use low-sodium beef broth to have better control over the soup’s salt content. You can always add salt later.
- I used a 3.5-quart slow cooker for this recipe. If you have a 6-quart slow cooker or Instant Pot, double the recipe!
Beef Soups
PrintCrockpot Pot Roast Soup
This crockpot pot roast soup recipe has all the flavors of a hearty pot roast…but in soup form. Tender pieces of beef, chunks of potatoes, vegetables, and a rich broth, this soup is the epitome of comfort in a bowl. This soup is a dish that’s perfect for chilly days, lazy weekends, or any time you crave a bowl of warmth and flavor. Prepare it in the morning, let your slow cooker work its magic, and come home to a house filled with the inviting aroma of a hearty meal. Instructions to make this easy beef recipe in the Instant Pot are also included.
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 1 1/2 pounds beef stew meat, seasoned with salt & pepper
- 1 pound potatoes, chopped, sliced or diced
- 4 cups low-sodium beef broth
- 2 cups water
- 2 medium-size carrots, chopped
- 2 celery stalks, sliced
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried thyme
- 1 1/2 teaspoons salt (or more)
- 1 teaspoon dried rosemary
- 1/2 teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Instructions
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- 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. Turn off the pressure cooker.
- 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, rosemary, salt, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, let the pressure release naturally for 5 minutes then manually release any remaining pressure.
- Prep Time: 10 mins
- Cook Time: 4 hours
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 2.3 g
- Sodium: 738.1 mg
- Fat: 7.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 22.5 g
- Fiber: 3.2 g
- Protein: 36.8 g
- Cholesterol: 99.7 mg
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/.
[adthrive-in-post-video-player video-id=”yAZ0A7dW” upload-date=”2020-09-07T23:04:17.000Z” name=”Instant Pot Pot Roast Soup” description=”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.” player-type=”default” override-embed=”default”]
Amanda
Tuesday 29th of September 2020
Great delicious staple soup recipe. I made the instant pot version, but my meat was frozen, so I didn't brown it and it was still perfect. I thickened it a bit by pureeing some if the veggies and broth and mixing it back in.
Brenda Hall
Monday 7th of September 2020
This looks so tasty and stick to your ribs. It's still 90 degrees here but I Cant wait for fall.......
Gloria Jean
Wednesday 19th of April 2017
This soup looks so pretty and super tasty! Totally in love!
techlazy.com
Tuesday 28th of March 2017
I love cooking meals with my crock pot! These are some great recipes and I pinned this to my Pinterest crock pot/slow cooker board. Thanks so much for sharing!
Cheri Kuhn-Hagerman
Tuesday 20th of December 2016
My family's favorite Winter recipe is my own beefy veggie soup: 1 lb ground beef; 1 lb ground turkey; 4 fresh carrots cut up; 8 potatoes diced up; 1 box of Swanson's Unsalted Beef Broth; 2 tbsp of Mrs. Dash Table Blend. Brown the meat in a frying pan; drain the grease; add listed ingredients to crockpot; cook on low for 6 hrs. At the 5 hr mark, add 1-2 cans of drained, unsalted cut green beans, 1 can of drained, unsalted corn niblets, 1 can of drained black eye peas, & 1 can of drained white baby limas. Serve with gluten free table crackers. So yummy!