Description
Tender shredded pot roast, potatoes, carrots, peas, green beans, and corn simmer in a rich tomato-beef broth for an old-fashioned family soup.
Ingredients
Scale
- 1 beef pot roast, about 2 pounds
- Salt, to taste
- Black pepper, to taste
- 1 container beef broth, 32 ounces
- 2 medium russet potatoes, chopped
- 1 bag frozen seasoning blend, or chopped onions
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, peeled and chopped
- 1 tablespoon vegetable oil
- 2 cans condensed tomato soup, 10.75 ounces each
- 1 tomato-soup can of water, plus more as needed
Instructions
- Season the pot roast with salt and black pepper.
- Place the roast in a slow cooker with enough beef broth to cover the bottom, about half of a standard can.
- Cook the roast on LOW for about 10 hours, or until it separates easily with two forks.
- Transfer the roast to a board or shallow bowl, remove large pieces of fat, and shred the beef with two forks.
- Peel and chop the potatoes and carrots into similar bite-size pieces.
- Heat the vegetable oil in a very large soup pot over medium heat.
- Add the carrots and frozen seasoning blend and cook for 5 to 7 minutes, until the onions soften and the carrots begin to turn tender.
- Add the shredded beef, potatoes, peas, green beans, corn, remaining beef broth, tomato soup, and one tomato-soup can of water.
- Stir well and bring the soup to a steady boil.
- Reduce the heat to low, cover the pot, and simmer for about 1 hour, stirring occasionally.
- Add small amounts of water if the broth becomes thicker than desired.
- Taste the soup and adjust the salt and black pepper before serving.
Notes
- For an all-slow-cooker version, add every ingredient to a large slow cooker and cook on LOW for 6 to 8 hours. Remove and shred the beef when tender, then return it to the soup.
- Brown the seasoned roast before slow cooking for deeper beef flavor.
- Use low-sodium beef broth when you want greater control over the salt level.
- Cool leftovers promptly and refrigerate them in airtight containers for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months, leaving space for expansion.
- Thaw frozen soup overnight in the refrigerator and reheat gently, adding broth or water as needed.
- Prep Time: 10 hours
- Cook Time: 1 hour
- Category: Soup
- Method: Slow Cooker and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 240
- Sugar: 12
- Sodium: 1205
- Fat: 4
- Saturated Fat: 1.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 11
- Cholesterol: 14