Roast Beef Soup Recipe
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This Pot Roast Soup Recipe is cozy and delicious! An easy chuck roast soup that you can make in no time for dinner!
There aren’t many things cozier than beef that’s been slow cooked and is fall-apart tender, except when that beef is the highlight of a soup of delicious veggies, warm broth and pasta.
Less than 10 ingredients come together with about 15 minutes of active prep time for a hearty, veggie packed soup that your whole family will love!
If you love soup as much as we do, try our French Onion Soup, Pasta Fagioli Soup Greek Lemon Chicken Soup, or Vegetable Beef Soup!
Why We Love Roast Beef Soup
There is a lot to love about this cozy soup recipe! Here are a few reasons why we love it so much:
- Veggie Loaded – Soups are a great way to bulk up your veggie intake! This recipe is loaded with carrots and celery!
- Simple Ingredients – Most of these ingredients are pantry staples that perfectly highlight the round roast and veggies!
- Filling! – Soup is an easy and delicious way to fill up on veggies and protein!
- Budget friendly – To make this recipe you’ll need beef, pasta, and a few basic pantry/fridge staples that are very affordable.
Ingredients:
Substitutions
Roast: A round roast is our favorite cut of meat for this soup, but you can also use chuck roast, pot roast, bottom round, shoulder round, or top round roast. We love Butcher Box for great meat! We also love Dutch Oven Pot Roast or a crockpot roast.
Olive Oil: You can substitute avocado oil, butter, or ghee.
Onion/Garlic: I haven’t tried making this without onion/garlic. It shouldn’t impact the cooking time by much but will decrease the flavor if you omit them.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Dried Spices: You can add more or less dried spices. Dried basil would be a nice addition. Feel free to substitute 1/2 tablespoon fresh herbs in place of 1 teaspoon dried herbs.
Veggies: Feel free to add in more or fewer veggies to your liking.
Pasta: You can use any small pasta. Acini Di Pepe and Ditalini are my favorites for this recipe. You can also use orzo, elbows, or any shorter, small pasta.
How to Make
- Trim fat off the roast using a sharp knife or scissors. Add olive oil to the pot. Sear the roast until browned on each side.
- Add everything to the pot and fill it with water. Cover & boil for 6-7 hours -adding more water if necessary.
- Strain the soup through a large strainer, saving the broth in a large pot. Discard the onion, and slice carrots & celery into small pieces.
- Shred and chop the beef into small pieces.
- Cook small pasta according to package directions. Serve soup over cooked pasta or plain.
How to Serve
This recipe is so filling and comforting on its own! We also love enjoying it with a:
- slice of fresh bread – this one is our favorite!
- crackers
- a salad – this Easy Kale Lemon Salad and Kale Quinoa Salad is delicious
- veggies – Green Beans Almondine, Crispy Potatoes, or Brussels Sprouts
Storing Beef Pot Roast Soup:
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing! For all my freezing tips, check out my post on How To Freeze Soup.
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy soup recipes:
Looking for other easy hearty soups? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy 30-minute dinner cookbook.
Beef Pot Roast Soup
Ingredients
- 2 lb top round roast
- ½ teaspoon olive oil
- 5 carrots peeled
- 2 celery stalks
- 1 onion halved
- 6 oz can tomato paste
- 1/2 cup pasta
- ¼ teaspoon salt
- ½ teaspoon black pepper
- Water about 8 quarts, fill up the pot
Instructions
- Trim fat off roast using a sharp knife or scissors.
- Add olive oil to the pot. Sear the roast until browned on each side.
- Add everything to the pot and fill with water.
- Cover & boil for 6-7 hours -adding more water if necessary.
- Strain the soup through a large strainer, saving the broth in a large pot.
- Discard onion. Slice carrots & celery into small pieces and set aside.
- Shred and chop the beef into small pieces.
- Add shredded beef, carrots and celery to the broth. Stir to combine.
- In a small pot of boiling water, cook small pasta according to package directions.
- Serve soup over cooked pasta or plain.
Video
Can you make this in a crock pot? If you can, would you still add 8 quarts of water or would you add beef broth maybe 4-6 cups?
I just made it in the crockpot the other day! I still sear the meat then add to the crockpot. Just water, no broth! Depending on the size of your crockpot you might need to use a little less water. I’d just fill it up to the top.
What small pasta is used in the images above?
This is pastina, but any small pasta will work!
Can you use chuck roast instead?
We covered this in the substitutions section! Roast: A round roast is our favorite cut of meat for this soup, but you can also use chuck roast, pot roast, bottom round, shoulder round, or top round roast.
So delicious and so comforting! Reminded me of a soup my nonna used to make. Will def make this again and again!
How much water or broth should I use?
You should add about 8 quarts – it will depend on the size of the pot. Hope this helps
Hi! Recipe looks really good – in your directions you say to strain and save the broth. Then chop the celery and carrots and beef — I’m “assuming” that I then would add the chopped veggies and beef back to the broth you previously saved. Is that correct?
Yes, the cooked beef, carrots and celery are added back to the broth.
Perfect for these cool New England days!! Delish, Will make again!
Can this be made in the instant pot?
I’ve never tried making this in the instant pot, sorry!
I will try this tonight in the ninja foodi