Yankee Pot Roast Soup
Warm, hearty, and brimming with classic comfort, Yankee Pot Roast Soup is the perfect one-pot meal to satisfy your cravings for a homestyle dinner. This soul-soothing recipe features tender, slow-simmered beef chuck roast paired with a medley of fresh vegetables, including carrots, celery, potatoes, and a rich tomato-infused broth. Capturing the essence of a traditional pot roast in soup form, this dish is elevated with the aromatic addition of garlic, thyme, and a hint of bay leaf. Ideal for cool evenings, this easy-to-make soup brings big flavors with minimal fuss, all while being ready to serve in just over two hours. Garnished with fresh parsley, it’s a complete, crowd-pleasing meal that’s both rustic and refined. Perfect for family dinners or meal prep, this Yankee Pot Roast Soup is a must-try for lovers of cozy, hearty dishes!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and cubed
- 6 cups beef broth
- 14.5 ounces diced tomatoes, canned with juices
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.
Sear the beef in the pot until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook, stirring frequently, for 5-6 minutes or until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the beef broth, diced tomatoes (with juices), tomato paste, and bay leaf.
Return the beef to the pot along with the cubed potatoes and fresh thyme.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and easily shredded.
Remove the beef from the pot and shred it with two forks. Discard any large pieces of fat. Return the shredded beef to the soup.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
