Pot roast soup

Heather Disarro

Rate this Article:
Max 5 stars
My Rating

Pot roast soup is all the ingredients of the Sunday favorite in a great big steaming bowl. Enjoy with crusty bread for a full-fledged hearty meal!

pot roast soup

Pot roast soup

Serves 6-8


  • 2 pounds beef stew meat, trimmed
  • 1 tablespoon olive oil
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 2 large Russet potatoes, peeled and chopped
  • 1-1/2 cups pearl onions, peeled
  • 6 cups beef stock
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  1. Preheat a large soup pot over medium heat.
  2. Add the olive oil and the stew meat and brown the meat for about 5 to 6 minutes.
  3. Add the carrots, celery, stock, rosemary, thyme, salt and pepper.
  4. Bring to a boil, then add the potatoes and return to a boil.
  5. Reduce the heat and simmer for 25 to 30 minutes until the potatoes are soft.
  6. Add the onions and cook for another 5 minutes.
  7. Serve hot.

More comforting soup favorites

Po'boy soup
Cabbage roll soup
Silky acorn squash soup

Tags: , ,

Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.