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Beef Pot Roast Soup
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Tender beef, slow simmered in a low sodium broth makes a delicious, warming soup great for cold winter days.
Course: Soup
Servings: 6
Calories: 403 kcal
Author: Bernadette
  • 2 1/3 pounds boneless chuck roast
  • 64 ounces beef broth (no fat, low sodium)
  • 2 cups peeled and chopped carrots
  • 1 large Russet potato ,peeled and diced
  • 1 large sweet onion ,chopped
  • 2 large garlic cloves ,slivered
  • black pepper ,to taste
  1. Place the beef in a large pot with the broth. Bring to a boil, reduce heat, and simmer for 1-2 hours (from frozen or fresh), until the beef is tender. Meanwhile, chop the vegetables.
  2. Once the beef is tender, turn off the heat, remove the beef to a cutting board and chop or shred the beef. Add the vegetables to the pot, bring to a boil over high heat, reduce heat to a simmer, add the beef back to the pot, and simmer until the vegetables and beef are tender. Serve with a salad for a complete meal.
Nutrition Facts
Beef Pot Roast Soup
Amount Per Serving
Calories 403 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 121mg40%
Sodium 1303mg57%
Potassium 1099mg31%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 5g6%
Protein 38g76%
Vitamin A 7150IU143%
Vitamin C 7.5mg9%
Calcium 80mg8%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.