Pot Roast Soup Recipe

Name: Pot Roast Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef shoulder; 30 ounces chicken stock; 30 ounces beef stock; 14 ounces diced tomatoes; 14 ounces corn; 14 ounces peas; 14 ounces kidney beans; 30 ounces potatoes (sliced, I sometimes 1/2-inch cube them instead); 30 ounces sliced carrots; 1 small yellow onion (diced); ½ cup pasta (I use radiatore); 1 tablespoon dried rosemary; 2 teaspoons dalmation sage; 2 teaspoons thyme; 1 teaspoon marjoram; 1 teaspoon minced garlic; 1 teaspoon crushed red pepper flakes; 1 tablespoon sea salt; 1 tablespoon black pepper; 2 bay leaves; 1 tablespoon oregano

Servings: persons

4 lbs beef shoulder
30 ounces chicken stock
30 ounces beef stock
14 ounces diced tomatoes
14 ounces corn
14 ounces peas
14 ounces kidney beans
30 ounces potatoes (sliced, I sometimes 1/2-inch cube them instead)
30 ounces sliced carrots
1 small yellow onion (diced)
½ cup pasta (I use radiatore)
1 tablespoon dried rosemary
2 teaspoons dalmation sage
2 teaspoons thyme
1 teaspoon marjoram
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon sea salt
1 tablespoon black pepper
2 bay leaves
1 tablespoon oregano

1
Do a rosemary and salt rub on the roast first, then put it in a slow cooker with the stock and brought the temperature up to 200'.
2
Add everything else except the pasta and keep it between 175' and 200'
3
Stir every 20-30 minutes for about 5 hours.
4
Bring to a boil, add the pasta, put the lid on and keep it at a boil for about 2-3 minutes, then drop the temperature back down to about 100'.
5
When serving, take the roast out and cut individual pieces for everyone's bowls (it was tender enough to pull apart with a couple forks).
6
Serve with bread and butter for dipping.

2196

kcal

Calories

Fat

147

Carbs

215

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 lbs beef shoulder, 30 ounces chicken stock, 30 ounces beef stock, 14 ounces diced tomatoes, and more.

Yes, Pot Roast Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Soup

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