Pot Roast Soup Recipe

Season and Dredge

Pat the cubed chuck roast dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Place the 2 tbs flour in a shallow bowl and dredge the beef cubes lightly to coat; shake off excess.

Brown the Beef

In a large heavy pot or Dutch oven over medium-high heat, add 2 tbs oil. When shimmering, in batches (do not overcrowd) add beef cubes and sear 2–3 minutes per side until a deep brown crust forms. Transfer browned beef to a plate and repeat until all beef is browned. If pot becomes dry, add the 1 tbs butter when browning the last batch and let it foam to pick up fond.

Sauté Aromatics

Reduce heat to medium. Add the diced onion to the pot and sauté for 4–5 minutes, scraping up brown bits, until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute to remove raw edge.

Deglaze

Pour in the 1 cup red wine (or skip and use 1 extra cup beef broth) and scrape the bottom of the pot to loosen fond. Let wine reduce by about half, 2–3 minutes.

Add Broth and Seasonings

Return the seared beef and any accumulated juices to the pot. Add 6 cups beef broth, 2 bay leaves, 3 sprigs fresh thyme (or 1 tsp dried), and 1 tbs Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 1 hour 45 minutes to 2 hours, or until beef is fork-tender.

Prepare Vegetables

While the beef simmers, prepare carrots, potatoes, celery, and optional parsnip as described in ingredients so they are ready to add.

Add Vegetables

When the beef is about 45 minutes from being done (after roughly 1 hour of simmering), add the carrots, potatoes, celery, and parsnip to the pot. Stir gently to submerge. Continue simmering, partially covered, for another 30–45 minutes until the vegetables are tender and beef is falling-apart tender.

Add Peas

If using frozen peas, stir them in during the last 5 minutes of cooking to warm through without becoming mushy.

Remove the pot from heat. Discard bay leaves and thyme stems. Taste the broth and adjust seasoning with salt and freshly ground black pepper to taste. If you want a touch of brightness, stir in 1 tsp red wine vinegar or lemon juice.

If you prefer a slightly thicker soup: remove 1 cup of broth, whisk in 1 tbs cornstarch or 1–2 tbs flour until smooth, then return to pot and simmer 2–3 minutes to thicken. Alternatively, mash a few potatoes against the pot edge to naturally thicken.

Ladle soup into bowls, sprinkle with 2 tbs chopped fresh parsley, and serve hot.