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Hearty Crockpot Vegetable Beef Soup with Chuck roast

Hearty Crockpot Vegetable Beef Soup with Chuck Roast

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 hearty bowls

Equipment

  • 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.

Ingredients
  

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)

Instructions
 

Sear the Chuck Roast (Optional but Highly Recommended)

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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.