There’s nothing quite like a steaming bowl of vegetable beef soup to warm your soul on a crisp fall day. This hearty crockpot vegetable beef soup with chuck roast is exactly what you want simmering away while you go about your day—whether you're working, chasing kids, or curled up with a book. It’s cozy, deeply flavorful, and packed with tender chunks of beef, colorful vegetables, and a savory broth that tastes like it’s been simmering for hours—because it has. With the help of your trusty crockpot, this dish transforms simple ingredients into a rustic, homestyle meal that screams comfort food. If you’ve been looking through vegetable soup recipes crockpot style, this one’s going to win you over.
Hearty Crockpot Vegetable Beef Soup with Chuck Roast
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Main Course, Soup
Cuisine American
Crockpot / Slow Cooker (6-quart) Essential for slow-cooking the beef until tender and infusing flavors.
Large skillet or sauté pan For searing the beef before slow cooking—optional, but it adds tons of flavor.
Cutting board and sharp knife For prepping vegetables and beef.
Wooden spoon or ladle For stirring and serving.
Mixing bowls (optional) To gather prepped ingredients before adding to the slow cooker.
For the Beef and Broth Base
- 2 lbs beef chuck roast cut into 1-inch cubes (you can also shred it later for a more stew-like texture)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 cups beef broth low sodium if preferred
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
For the Vegetables
- 3 medium carrots peeled and chopped
- 3 celery stalks sliced
- 3 medium Yukon Gold potatoes diced (or red potatoes)
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ cups green beans trimmed and cut into 1-inch pieces (fresh or frozen)
- 1 cup corn kernels frozen or fresh
- 1 cup green peas frozen
- 1 14.5 oz can diced tomatoes, with juice
Optional Add-Ins
- ½ cup chopped cabbage
- ½ teaspoon red pepper flakes for a kick
- 1 tablespoon fresh parsley chopped (for garnish)
Sear the Chuck Roast (Optional but Highly Recommended)
Start by seasoning your cubed chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides—about 2-3 minutes per side. This step locks in juices and builds depth of flavor, giving your crockpot beef and vegetable soup a rich base.
Layer Ingredients in the Crockpot
Transfer the seared beef to the bottom of your crockpot. Add the chopped onion, garlic, carrots, celery, potatoes, and green beans on top. Pour in the beef broth, Worcestershire sauce, tomato paste, and all seasonings, including the bay leaf. Stir to combine everything.
Add Tomatoes and Let It Cook
Pour the can of diced tomatoes with their juice over the top. Do not stir them in; this helps maintain their texture during the long cook. Cover with the lid.
Set and Forget
Cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the vegetables are fully cooked but not mushy. About 30 minutes before serving, stir in the corn and peas. Taste and adjust seasoning as needed.
Serve and Garnish
Remove the bay leaf before serving. Spoon the soup into bowls and top with fresh parsley if using. A piece of crusty bread or a grilled cheese sandwich on the side is all you need to make this a full, satisfying meal.
This isn’t your average hamburger vegetable soup crock pot recipe—this one’s rich, hearty, and feels like a big warm hug in a bowl.
Pairings
Wondering what goes well with this classic crock pot vegetable beef soup? Here are some tried-and-true ideas:
Breads
- Buttermilk biscuits: Fluffy, buttery biscuits are perfect for dunking.
- Crusty French bread: Adds a satisfying crunch to every bite.
- Cornbread: Slightly sweet and crumbly—amazing with a spicy soup version.
Salads
- Simple green salad with vinaigrette: A refreshing contrast to the hot, rich soup.
- Cucumber and tomato salad: Adds a crisp, acidic note that balances the dish.
Beverages
- Red wine like Merlot or Cabernet: Their deep flavors match the richness of the beef.
- Spiced apple cider (hot or cold): A cozy seasonal favorite, especially for fall soups and stews like this one.
FAQs
1. Can I use ground beef instead of chuck roast?
Absolutely. If you're aiming for a more budget-friendly or quicker option, ground beef works well for a vegetable soup with ground beef. Brown it before adding to the crockpot. It won’t be quite as tender as chuck roast, but it’ll still be a delicious easy vegetable beef soup.
2. What’s the best beef cut for this recipe?
Chuck roast is ideal because it becomes tender and flavorful after slow cooking. You can also use stewing beef or brisket if that’s what you have on hand. For leaner options, sirloin works, but it might not be as succulent.
3. Can I make this ahead of time?
Definitely. This soup gets even better the next day as the flavors develop. Store in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. Just reheat and enjoy.
4. How do I thicken the soup?
If you prefer a thicker broth, mash some of the potatoes in the soup with the back of a spoon before serving. Alternatively, stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water and let it cook for another 15 minutes.
5. Can I add pasta or rice?
Yes, but do it at the end of the cooking process to prevent it from becoming mushy. Cook pasta or rice separately and stir it in just before serving if you want to transform this into more of a beef soup stew.
