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Beef Pot Roast Soup

Tender beef, slow simmered in a low sodium broth makes a delicious, warming soup great for cold winter days.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Soup
Servings: 6
Calories: 403kcal
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


  • 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.
  • 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.


Calories: 403kcal | Carbohydrates: 15g | Protein: 38g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 1303mg | Potassium: 1099mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7150IU | Vitamin C: 7.5mg | Calcium: 80mg | Iron: 4.8mg