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Pot Roast Soup

Pot Roast Soup is a low-and-slow, one-pot dish that turns beef chuck into fork-tender shreds in a deeply savory broth. Loaded with tender potatoes, carrots, and peas, it simmers until the meat practically melts for hearty spoon-warming comfort.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck roast, cut into 1-inch cubes
  • 0.25 cup all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Soup Base
  • 1 yellow onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
Finish
  • 1 lb baby potatoes, halved
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Season and coat the beef
  1. Season the beef cubes with salt and black pepper, then toss with the flour until lightly coated (no streaks of dry flour).
  2. Heat the olive oil in a large pot over medium-high heat until shimmering, about 375°F (190°C), then sear the beef in batches until deeply browned on all sides, about 6-7 minutes per batch, using a steady sizzling sound as your visual cue.
  3. Remove the browned beef and set aside while you cook the vegetables.
Build the soup base
  1. In the same pot, add the diced onion, sliced carrots, and sliced celery and cook until softened, about 5-6 minutes, stirring until the onion looks translucent.
  2. Add the minced garlic and tomato paste and cook until fragrant, about 1 minute, scraping the bottom so the paste darkens slightly.
  3. Pour in the beef broth and Worcestershire sauce and scrape up any browned bits from the bottom of the pot, cooking until the liquid is smooth and bubbling.
Simmer low and slow
  1. Add the dried thyme, dried rosemary, bay leaves, and the seared beef, then bring to a simmer, where the surface gently bubbles.
  2. Cover and cook on low for 1.5-2 hours, until the beef is fork-tender and breaks apart easily when pressed.
Add potatoes and finish
  1. Add the halved baby potatoes and simmer, uncovered, for 20 minutes until tender, indicated by a knife sliding through them.
  2. Stir in the frozen peas and simmer for 5 more minutes until bright green, then remove the bay leaves.
  3. Ladle into bowls and top with chopped fresh parsley for a fresh green finish.

Notes

For best flavor, brown the beef in batches so the pot stays hot and you get deep, dark crust. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently to avoid overcooking the peas. Freezing is yes—freeze without parsley and peas if possible; thaw and reheat, then add peas to keep them bright. For a lighter swap, use a leaner chuck/trimmed beef and skim any excess fat after simmering.