Roast Beef Vegetable Soup

5 from 3 votes

Roast Beef Vegetable Soup combines tender shredded beef with plenty of vegetables and a tasty broth. This cozy day soup will satisfy even the biggest eaters and will be on repeat all winter long.

Course Main Dish, Soup

Cuisine American

Keyword roast beef soup, vegetable beef soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 494kcal

Author Sue Ringsdorf

Ingredients

For the beef:

2 Tablespoons olive oil
2 pounds beef chuck roast - cut into 2-3 inch cubes
kosher salt and freshly ground black pepper - to taste
10 cups lower-sodium beef broth - use the reserved broth for part
2 Tablespoons tomato paste
2 Tablespoons Worcestershire Sauce

For the veggies:

1 medium onion - cdiced
3 large carrots - diced
1.5 pounds yellow potatoes - diced
3 cups shredded cabbage - can use packaged slaw
16 oz. whole Bella mushrooms - chopped
3 cloves garlic - minced
1 cup frozen peas

Instructions

Sear beef. Cut beef into 2-3 inch cubes and liberally season with salt and pepper. Heat a large stock pot over medium-high heat and add olive oil. Place beef in pan to sear, browning on all sides. You may need to do this in batches as you shouldn't overcrowd the pan.
2 Tablespoons olive oil, 2 pounds beef chuck roast, kosher salt and freshly ground black pepper
Cook beef through. To the stock pot, add 6 cups of broth, tomato paste, and Worcestershire sauce. Place the lid on the pan, reduce heat to medium, and cook until the beef literally falls apart - approximately 1.5 - 2 hours. (You can also cook this using other methods, as stated above.)
10 cups lower-sodium beef broth, 2 Tablespoons tomato paste, 2 Tablespoons Worcestershire Sauce
Shred beef. Remove beef to a dish and let cool slightly. When you are able, shred it with two forks. Reserve the broth as well.
Prep veggies. Dice the yellow onion, carrots, and yellow potatoes. Chop the mushrooms and mince the garlic.
Cook vegetables. Add additional olive oil to the clean pot over medium-high heat. Then add the onion, carrots, potatoes, cabbage, and mushrooms - along with some additional salt and pepper. Cook the veggies until slightly tender, approximately 6-7 minutes. Add the garlic and stir for another minute.
1 medium onion, 3 large carrots, 1.5 pounds yellow potatoes, 3 cups shredded cabbage, 16 oz. whole Bella mushrooms, 3 cloves garlic
Add broth. Add the reserved broth and an additional 4-5 cups to the pot and bring to a simmer.
Add beef back. Add the shredded beef back to the pot. Cook for approximately 20 minutes or until veggies are soft and flavors are enhanced. Add the frozen peas during the last few minutes of cook time. Check seasonings and add more salt and pepper, if needed.
1 cup frozen peas
Serve. Serve the soup with some crusty bread or crackers.

Notes

Buy a good cut of chuck roast, that has a nice amount of fat marbling throughout. This will ensure a tender end result. The meat should literally fall apart easily with a fork. If your meat isn't tender (and you bought a good cut of beef), then cook it for longer.

Ways to Cook a Beef Roast:

1. On the stovetop (like the directions in my recipe).
2. In a roaster in the oven. Sear it, and cover with broth to roast for 2-3 hours.
3. In a slow cooker (or crock pot). Brown it, cover it with broth, and let it cook all day.
4. Use an instant pot. Sear it right in the pressure cooker using the sauté function, and cover with with broth to cook. Pressure cook for 50-60 minutes, slow release for 15 minutes, and then quick release.

Nutrition