Description
A hearty, slow-cooked beef and vegetable soup made with pot roast, potatoes, carrots, and classic pantry staples. This old-fashioned family recipe delivers comfort and nostalgia in every spoonful.
Ingredients
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900 g (2 lb) pot roast
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2 medium russet potatoes (about 450 g), chopped
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1 frozen seasoning blend (340 g) or 1 large chopped onion (200 g)
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300 g frozen peas
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300 g frozen green beans
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300 g frozen corn
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4 large carrots (about 400 g), chopped
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950 ml beef broth
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2 cans (305 g each) tomato soup
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305 ml (1 soup can) water
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Salt and pepper, to taste
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1 tbsp (15 ml) vegetable oil
Instructions
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Cook the Beef: Season the pot roast with salt and pepper. Place in a slow cooker with ½ cup beef broth. Cook on LOW for ~10 hours until tender and shred easily.
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Sauté the Base: In a soup pot, heat vegetable oil. Add carrots and seasoning mix (or onion). Cook 5–6 minutes until softened.
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Build the Soup: Stir in shredded beef, potatoes, peas, green beans, corn, remaining broth, tomato soup, and one can of water. Season with salt and pepper.
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Simmer: Bring to a boil, then reduce to low. Cover and simmer gently for 1 hour, stirring occasionally.
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Adjust & Serve: If too thick, add water ½ cup at a time. Adjust seasoning before serving.
Notes
Slow cooking transforms pot roast into melt-in-your-mouth beef.
Frozen veggies save prep time and add color.
Larger potato chunks keep texture intact.
For a deeper flavor, add Worcestershire sauce or smoked paprika.
Soup tastes even better the next day.
Freezes well for up to 3 months in portioned containers.
- Prep Time: 20 minutes
- Cook Time: 11 hours
- Category: Soup / Main Course
- Method: Slow cooking + stovetop simmer
- Cuisine: American Comfort Food