Description
Pot Roast Soup is the ultimate comfort food, blending tender beef and fresh vegetables in a savory broth that warms both body and soul. This hearty dish transforms simple ingredients into a deliciously satisfying meal perfect for chilly days or family gatherings. With its rich flavors and inviting aroma, Pot Roast Soup is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 2 lbs chuck roast
- 3 medium carrots, chopped
- 2 medium Yukon gold potatoes, cubed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the carrots, potatoes, and onion into bite-sized pieces; mince the garlic.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper and sear each side until golden brown (about 4-5 minutes per side). Remove and set aside.
- Add onions and garlic to the pot; sauté until fragrant (about 2 minutes).
- Return the chuck roast to the pot with carrots and potatoes. Pour in beef broth until ingredients are submerged.
- Add bay leaves and thyme; bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours.
- Remove roast from pot, shred using two forks, return shredded meat along with any juices back to soup. Stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg