Slow Cooker Pot Roast Soup
Slow Cooker Pot Roast Soup is so incredibly easy and super delicious. Chunks of beef, carrots, and potatoes make a hearty and belly rubbing soup. The roast is tender, the vegetables are soft, and the soup is flavorful.
My family likes pot roast for dinner. After working all day, I sometimes find it challenging to cook a roast during the week because of the time it takes to cook such a large piece of meat. But with this recipe, my family can have two comfort foods in one–pot roast and soup.
Using Your Slow Cooker To Do All Of The Work
A roast can sometimes be tough if it’s not cooked just right. I can usually find a roast on sale at least once a month at the grocery store. Roast are big pieces of meat, and depending on the cut, it can be a little tough and chewy if not cooked just right. Using your slow cooker will transform any cut of meat into a delicious dinner.
Pot Roast is the Best Comfort Food
Pot roast is my all-time favorite comfort food. Most people cook a roast for a few hours with potatoes and carrots and then serve it with gravy over the top. But with this recipe, you can enjoy all of the comforts of roast and vegetables with a delicious soup broth. The roast and vegetables cook slowly and are tender, juicy, and flavorful. Your whole family will love this recipe.
My Slow Cooker Is My Friend
Is your slow cooker your friend? My slow cooker is used often in my kitchen. You basically fill it up, turn it on, and let it do the work for you.
I like to use my slow cooker for large pieces of meat, especially a roast. Using your slow cooker will ensure that this roast cooks slowly and will yield a tender bite. Plus, your house will smell amazing when you walk in the door.
What Kind Of Meat Do I Need For This Soup?
Any roast would work perfectly for this soup. I usually look for the one on sale and go with that cut of meat for this recipe. As long as you are using your slow cooker, the end result will be tender.
Sear the Roast
Dredge the beef pieces in seasoned flour. Shake to ensure all of the pieces are evenly coated. Add the meat to the hot skillet, browning on all sides. You are not cooking completely, just browning. Remove the meat once browned and add to the slow cooker. Searing the meat will lock in all of that delicious flavor.
Ingredients Needed for Slow-Cooker Pot Roast Soup
2-3 pound pot roast
salt, pepper, and garlic powder
Lipton Onion Soup Mix
Ranch Dressing Mix
**egg noodles or rice if desired.
Instructions for Making Slow Cooker Pot Roast Soup
In a zip-top bag, combine meat, flour, salt, pepper, and garlic powder. Shake well to coat the meat evenly.
In a skillet, add the oil and heat to medium heat.
Add the meat, turning to brown on all sides. You are not cooking the meat all the way through–just browning. You may need to cook the meat in batches.
Remove the meat from the skillet once browned and add to the slow cooker. Add all other ingredients (except egg noodles and rice) and stir well. Add the lid and cook on low for 6-8 hours.
Serve with crusty garlic bread, cornbread, or over egg noodles/rice if desired.
What Do I Serve with Slow Cooker Pot Roast Soup?
I usually serve crusty garlic bread or cornbread with this soup. This is a very hearty soup, so not much else is needed. Once the soup has finished cooking, feel free to add egg noodles or rice to each individual bowl. I have severed it both ways, and I have also left it off. You decided what is best for your family according to their likes and dislikes.
Can I Freeze this Pot Roast Soup?
Yes! I like to fill a freezer bag with any leftover soup. When you are ready to eat this soup again, thaw and reheat in the microwave or on the stovetop. Pot Roast Soup will last for a few months in the freezer.
Most grocery stores sell boneless roast. I prefer to use a boneless roast for this recipe. They are easier, in my opinion, to cut into pieces.
This is a great recipe to use any leftovers from a Pot Roast Dinner. The roast will already be cooked, and this will save you a step in making this soup.
Prepare everything the night before. In the past, I had cooked the meat the night before and placed it in a bowl in the refrigerator. This makes it easier the next morning to throw this soup together.
Use baby carrots. Baby carrots can be found in the produce department at your local grocery store. Wash and toss into the slow cooker. This will cut down on time in the morning when preparing this soup.
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Slow Cooker Pot Roast Soup
- 2-3 pounds Pot Roast cut into 1' pieces
- 1/2 cup flour
- 1/4 teaspoon each garlic powder, salt, and pepper
- 3-4 Tablespoons oil
- 2 cups sliced carrots
- 3 medium potatoes cut into bite sized pieces
- 3 ribs celery chopped
- 1 onion diced
- 1 can green beans drained
- 1 package Lipton Onion Soup Mix
- 1 package Ranch Dressing Mix dry
- 32 ounces beef broth
- 2 cups water
- egg noodles or rice if desired--optional
- In a zip-top bag, combine meat, flour, salt, pepper, and garlic powder. Shake well to coat the meat evenly.
- In a skillet, add the oil and heat to medium heat.
- Add the meat, turning to brown on all sides. You are not cooking the meat all the way through--just browning. You may need to cook the meat in batches.
- Remove the meat from the skillet once browned and add to the slow cooker. Add all other ingredients to the slow cooker (except egg noodles and rice) and stir well. Add the lid and cook on low for 6-8 hours.
- Serve with crusty garlic bread, cornbread, or over egg noodles/rice if desired.