Slow Cooker Pot Roast Soup with Tender Beef Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the beef and potatoes into uniform 1-inch cubes so they cook at the same rate. If you prefer a thicker soup, mash a few potato cubes against the side of the slow cooker at the end of cooking and stir them in.

Taste the soup before serving and adjust seasoning with salt and pepper, though the onion soup mix is quite salty, so go easy. Serve with crusty bread or a side salad for a complete meal.

This soup is even better the next day as the flavors meld. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much.

The beef and vegetables will continue to absorb the gravy, so the soup may become more stew-like; that is fine. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Variations

• Mushroom Pot Roast Soup: Add 8 oz sliced mushrooms along with the carrots and celery. The mushrooms will release moisture and add an earthy depth to the gravy. No other changes needed.
• Herbed Pot Roast Soup: Stir 2 teaspoons dried thyme and 1 teaspoon dried rosemary into the onion soup mix before sprinkling over the vegetables. The herbs infuse the soup with a savory, aromatic note.
• Spicy Pot Roast Soup: Add 1/2 teaspoon red pepper flakes or a chopped jalapeño along with the onion soup mix for a gentle heat. Serve with a dollop of sour cream to cool it down.
• Vegetable-Packed Pot Roast Soup: Add 1 cup frozen peas or green beans during the last 30 minutes of cooking. They will brighten the soup with color and add a fresh, sweet flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; add broth when reheating.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Heat until steaming, not boiling.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop overnight. When reheating, add a little beef broth or water to loosen the soup if it has thickened. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Do not boil, as that can toughen the beef.

This soup is ideal for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low for 8 hours.

You can also cook the soup fully, let it cool, and refrigerate or freeze it in portions for easy weeknight dinners. The soup tastes even better after a day in the fridge.

Serving ideas

Serve the pot roast soup in deep bowls, making sure each serving gets a generous amount of beef, potatoes, carrots, and celery, along with plenty of the rich gravy.

A sprinkle of fresh parsley or a grind of black pepper adds a bright finish, though the video shows no garnish. Crusty bread or buttered rolls are perfect for sopping up the gravy, and a simple green salad balances the richness.

This is a complete meal in one bowl, so no sides are strictly necessary. For a heartier meal, ladle the soup over cooked egg noodles or mashed potatoes. Leftovers can be turned into a pot roast sandwich by shredding the beef and piling it on toasted bread with a spoonful of the gravy. The soup is satisfying on its own, but the possibilities are endless.

Frequently asked questions

Recipe card

Slow Cooker Pot Roast Soup with Tender Beef

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes
• 1 1/2 lb Yukon Gold potatoes, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 1 oz dry onion soup and dip mix
• 1 cup brown gravy
• 1/2 cup beef broth

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Add the potato cubes, carrot coins, and sliced celery on top of the beef. Sprinkle the dry onion soup mix evenly over the vegetables.
2. In a small bowl or pitcher, stir together the brown gravy and beef broth. Pour the mixture evenly over the beef and vegetables in the slow cooker. Do not stir; the liquid will distribute as it cooks.
3. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are soft. The soup will thicken slightly as it cooks.
4. After cooking, check that the beef reaches an internal temperature of at least 145°F (63°C) and is fork-tender, falling apart easily. Let the beef rest in the hot soup for at least 3 minutes before serving. Ladle the soup into bowls, making sure each serving gets a good amount of beef and vegetables.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.