Pot Roast Soup

Pot Roast Soup

from thetipsyhousewife.org

Pot Roast Soup has all the Fall flavors you are looking for. A rich, beefy broth with tender bites of beef, carrots, potatoes, celery and onions. This Fall soup is perfect for dunking a delicious piece of crusty bread. Directions for the stove top and the slow cooker are included.

Ingredients

  • *pictures, links and more detailed steps are outlined in the post, along with product pictures
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  • 2 to 3 lbs of Chuck Roast, I use two 1.5 lb pieces that are about 1 inch thick
  • 4 Large Carrots
  • 4 Celery Ribs
  • 2 Medium yellow onions
  • 2 to 3 tablespoons of Beef Better Than Bouillon
  • 2 cups of slice mushrooms (any variety)
  • 2 tablespoons of Worcestershire Sauce
  • 3 tablespoons of butter
  • 2 10.5 ounce cans of Campbell's Cream of Mushroom Soup or Cream of Mushroom with Garlic
  • 2 14.5 ounce cans of Whole New Potatoes
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Dried Parsley
  • *Optional 2 Tablespoons of tomato powder (linked in post) or Tomato Paste
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Directions

  1. 1

    Cut your chuck roasts into pieces. They can be larger pieces. I cut each roast into about 4 to 5 pieces. Season on all sides with salt and pepper. Press the salt and pepper into the meat. I like to use Kosher or a coarse salt for this.

  2. 2

    Add your butter to a large skillet. Let the skillet get hot but not smoking. Add your beef and sear for about 10 minutes on each side.

  3. 3

    Use a large soup or stock pot. After your meat is seared, add it to the stock pot.

  4. 4

    In the same pan that you seared the meat, add your mushrooms, then peel and rough chop your onions and add those to the skillet. Sauté for about about 15 minutes, or until the mushrooms and onions are golden brown.

  5. 5

    Peel your carrots and slice or dice them. It doesn't matter how you cut them. Then dice your celery small or large, however you prefer. Add these to the soup pot with the meat.

  6. 6

    Add a sprinkle of pepper, garlic and onion powders across the whole pot. I just do a few shakes. Add the Worcestershire, tomato paste or tomato powder if you're using it, add your bouillon and then the mushrooms and onions from the pan.

  7. 7

    Add enough water to cover all this and then have about an inch of water extra. This was about 12 cups. Do not fret, it does not have to be exact.

  8. 8

    Bring this all to a boil, reduce heat to low and place the cover on. Let this simmer for 90 minutes, stirring occasionally and making sure it does not boil over.

  9. 9

    At the 90 minutes, you can taste the broth and see if you need more seasoning or more bouillon. Adjust to taste.

  10. 10

    Drain the cans of potatoes and add to the soup.

  11. 11

    Empty the two cans of the cream of mushroom soup to a bowl and add a ladle of the broth from the soup and whisk until smooth, then add to the whole pot of soup.

  12. 12

    Simmer and stir occasionally for thirty more minutes with the cover on.

  13. 13

    Turn off the heat and let rest for 20 minutes before serving.

  14. 14

    **if you want to make this in a slow cooker, follow all the same steps excpet instead of simmering on the stove add to a slow cooker for 6 to 8 hours on low or 4 hours on high. In the last 30 minutes of cooking add the potatoes and the cream soup as you did for the stove top.

  15. 15

    Finish the soup off by adding dried parsley for color.