Tulo

Crockpot Vegetable Beef Soup Recipe

Chuck roast has enough connective tissue and fat to turn fork-tender over 8 hours of low, steady heat, and browning it first before it goes into the crockpot builds a deeper, less watery-tasting broth than just dropping raw meat straight into the pot.

Prep
20 min
Cook
480 min
Total
500 min
Servings
8

Ingredients

Servings8
  • 2 lb beef chuck roast, cut into 1-inch cubes
  • 3 medium russet potatoes, peeled and cubed
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 14 1/2 oz can diced tomatoes, with juice
  • 4 cups beef broth
  • 1 1/2 cups frozen mixed vegetables (corn, peas, green beans)
  • 2 tbsp Worcestershire sauce
  • 2 leaves bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil, for searing

Nutrition per serving

Calories
343
Protein
18g
Carbs
52g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Pat the beef cubes dry and season lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the beef in batches, about 2-3 minutes per side, until browned but not cooked through. Transfer to the crockpot.
  2. 2Add the potatoes, carrots, celery, onion, and garlic to the crockpot with the beef.
  3. 3Pour in the diced tomatoes with their juice, beef broth, and Worcestershire sauce. Add the bay leaves and thyme, and stir to combine.
  4. 4Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the beef is fork-tender and the potatoes are soft.
  5. 5Stir in the frozen mixed vegetables and cook for another 15-20 minutes on high, just until heated through and no longer icy.
  6. 6Remove the bay leaves, taste, and adjust salt and pepper. Ladle into bowls and serve hot.
How to Make Soup Stock

Tips & variations

  • Chuck roast is worth seeking out over lean stew meat labeled 'for stew' at the store, the extra marbling is what keeps the meat moist through a long cook instead of turning stringy.
  • For a thicker broth, mash a few of the cooked potato cubes against the side of the crockpot with a spoon during the last 30 minutes; the starch released will naturally thicken the liquid.
  • Swap the beef broth for the same amount of homemade stock if you have it on hand, it deepens the flavor noticeably compared to boxed broth.
  • Add a diced parsnip or turnip along with the carrots for a slightly earthier, more old-fashioned flavor.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 4 days. The soup also freezes well for up to 3 months; leave a little headroom in the container since the broth expands as it freezes. Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute bursts, stirring between each.

Tips from the Tulo kitchen

  • Cutting the potatoes and carrots into similarly sized chunks (about 1 inch) means everything finishes cooking at the same rate instead of some pieces turning mushy while others stay firm.
  • If pressed for time, skip the searing step and go straight to the crockpot; the soup will still taste good, just slightly less rich, and the cook time doesn't change.

FAQ

Can I put raw beef straight into the crockpot without searing it first?

Yes, it will still cook through safely over the 8-9 hour low cook, but skipping the sear means losing the browned, roasted flavor that comes from the Maillard reaction in a hot skillet.

Why is my crockpot vegetable beef soup watery?

This usually means too much broth relative to starch. Mashing a few cooked potato chunks into the broth near the end, or stirring in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, will thicken it without changing the flavor.

Can I use frozen beef straight from the freezer?

It's not recommended. Frozen or partially frozen meat spends too long in the crockpot's danger zone (40-140°F) before it heats through, so thaw the beef completely in the refrigerator first.

Can this soup be made on the stovetop instead?

Yes. Sear the beef, then simmer everything except the frozen vegetables in a covered Dutch oven over low heat for about 2 hours, or until the beef is tender, before stirring in the vegetables for the last 10 minutes.

More recipes