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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Season the beef chuck roast on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 3

Sear the beef in the pot until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.

Step 4

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.

Step 5

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

Stir in the beef broth, diced tomatoes (with juices), tomato paste, and bay leaf.

Step 7

Return the beef to the pot along with the cubed potatoes and fresh thyme.

Step 8

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.

Step 9

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.

Step 10

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	3631.1 grams (3631.1g)

Amount per serving	% Daily Value*
Calories	2781

Total Fat 169.30g	217%
Saturated Fat 60.60g	303%
Polyunsaturated Fat 2.80g
Cholesterol 510mg	170%
Sodium 9120mg	397%
Total Carbohydrate 170.30g	62%
Dietary Fiber 23.70g	85%
Total Sugars 35.50g
Protein 157.20g	314%

Vitamin D 0IU	0%
Calcium 475mg	37%
Iron 28mg	158%
Potassium 7402mg	157%

*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.

Source of Calories

Fat: 53.8%

Protein: 22.2%

Carbs: 24.0%