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
900 g (2 lb) pot roast
2 medium russet potatoes (about 450 g), chopped
1 frozen seasoning blend (340 g) or 1 large chopped onion (200 g)
300 g frozen peas
300 g frozen green beans
300 g frozen corn
4 large carrots (about 400 g), chopped
950 ml beef broth
2 cans (305 g each) tomato soup
305 ml (1 soup can) water
Salt and pepper, to taste
1 tbsp (15 ml) vegetable oil
Instructions
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.
Sauté the Base: In a soup pot, heat vegetable oil. Add carrots and seasoning mix (or onion). Cook 5–6 minutes until softened.
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.
Simmer: Bring to a boil, then reduce to low. Cover and simmer gently for 1 hour, stirring occasionally.
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