Chuck roast vegetable beef soup is a big pot of rich, homemade soup with fork-tender shredded beef, potatoes, carrots, celery, green beans and tomatoes in a deep, herby beef broth. A whole chuck roast simmers in the soup until it falls apart, which gives the broth far more flavor than stew meat ever does. If you have wondered about using chuck roast for soup, this is how to do it. It makes eight hearty bowls and freezes well.
How to make chuck roast soup: Brown a whole chuck roast in a Dutch oven and set it aside. Cook carrots, onion and celery, then add garlic and dried herbs. Add beef broth, diced tomatoes, Worcestershire sauce, bay leaves and the roast, and simmer for 1 1/2 to 2 hours, until fork-tender. Add potatoes and green beans and simmer 20 minutes more. Shred the beef and return it to the pot.
Why You’ll Love It
- Fall-apart beef. The roast is simmered whole, then shredded.
- A rich broth. Browned beef, herbs and tomatoes build deep flavor.
- Full of vegetables. Carrots, celery, onion, potatoes and green beans.
- One pot. Everything happens in a Dutch oven.
- It makes a lot. Eight servings, with leftovers for the freezer.
Ingredient Notes
Beef chuck roast. Three to 4 pounds, kept whole for simmering.
Vegetable oil. Two and a half tablespoons in all. One and a half tablespoons sear the roast, and the remainder is for the vegetables if the pot needs it.
Carrots, onion and celery. Two carrots, 1 medium onion and 2 ribs of celery, chopped.
Garlic and dried herbs. Two cloves of garlic, 1 teaspoon of dried parsley, 1/2 teaspoon each of oregano and marjoram, and 1/4 teaspoon each of thyme, basil and black pepper.
Beef broth. Seven to 8 cups, low sodium.
Petite diced tomatoes. One 14.5-ounce can.
Worcestershire sauce and bay leaves. One tablespoon of Worcestershire and 2 bay leaves.
Yukon Gold potatoes and green beans. Two medium potatoes, diced, and 1/4 pound of green beans, cut into 1-inch pieces.
Ingredients
- 2 1/2 tablespoons vegetable oil
- 3-4 pounds beef chuck roast, whole
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
- 7-8 cups low-sodium beef broth
- 1 can petite diced tomatoes (14.5 ounces)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 medium Yukon Gold potatoes, diced
- 1/4 pound green beans, trimmed and cut into 1-inch pieces
- 2 teaspoons chopped fresh parsley or thyme, optional garnish
How to Make Chuck Roast Vegetable Beef Soup
1. Brown the roast. Heat 1 1/2 tablespoons vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Sear the chuck roast on each side until browned, then transfer it to a plate.
2. Cook the vegetables. Reduce the heat to medium. Add more vegetable oil if needed. Cook the carrots, onion and celery for 5 minutes, until the onion and celery are tender.
3. Add the seasonings. Reduce the heat to low. Add the garlic, dried parsley, oregano, marjoram, thyme, basil and black pepper. Cook for 1 minute, stirring constantly.
4. Simmer until the beef is tender. Add the beef broth, tomatoes, Worcestershire sauce, bay leaves and browned roast. Simmer for about 1 1/2 to 2 hours, until the roast is fork-tender. Use a food thermometer to confirm the beef has reached at least 145°F.
5. Add the potatoes and beans. Add the potatoes and green beans. Simmer for about 20 minutes, until they are tender.
6. Shred and finish. Transfer the roast to a cutting board and let it rest for at least 3 minutes before shredding it with two forks. Discard the fat and cartilage. Remove and discard the bay leaves, and skim fat from the soup if you like. Return the beef to the pot and warm it for 5 minutes. Garnish with fresh parsley or thyme.
How Long Does Chuck Roast Take to Get Tender in Soup?
About 1 1/2 to 2 hours of gentle simmering for a whole 3- to 4-pound roast. Chuck is a hard-working cut with a lot of connective tissue. It is tough when it is first cooked through, and it turns soft and shreddable only after that tissue has had time to melt. There is no shortcut on the stove. The soup simply needs the time.
The order of the pot is built around that.
| Stage | What goes in | How long | How you know it is ready |
|---|---|---|---|
| First simmer | The whole browned roast, broth, tomatoes and seasonings | About 1 1/2 to 2 hours | A fork slides into the roast and twists easily |
| Second simmer | Potatoes and green beans | About 20 minutes | The potatoes are tender |
| Finish | The shredded beef, back in the pot | 5 minutes | The beef is warmed through |
The roast decides when the vegetables go in, not the clock. If the beef still resists the fork at the 2-hour mark, give it more time before adding the potatoes. Potatoes and green beans added too early turn to mush while the meat finishes.
Tips for Success
Why cook the roast whole?
A whole roast stays juicier during a long simmer, and it shreds into long, tender strands. It also means one piece of meat to brown, not dozens of cubes.
What cut of beef is best for soup?
Chuck. It has enough fat and connective tissue to stay moist and turn tender in a long simmer, and it gives the broth a full, beefy flavor.
Should the soup boil?
No. Keep it at a gentle simmer, with small bubbles. A hard boil toughens the meat and clouds the broth.
How much broth should I use?
Start with 7 cups and add the eighth if the roast is not mostly covered.
How do I skim the fat?
Tilt the pot slightly and lift the fat off the surface with a large spoon while the roast rests.
How Long Does It Take?
About 173 minutes: 20 minutes of prep, about 150 minutes of cooking and a 3-minute rest for the roast. Most of that is unattended simmering.
Storage & Reheating
Divide leftover soup among shallow, covered containers and refrigerate within 2 hours. It keeps for 3 to 4 days in the refrigerator or 3 to 4 months in the freezer. Thaw it in the refrigerator and reheat on the stove until it returns to a simmer.
What to Serve With It
Crusty bread, cornbread or crackers are all you need. For other ways to cook a chuck roast, try the slow cooked balsamic chuck roast or the slow cooker dark beer beef roast. For more hearty soups, there are slow cooker unstuffed cabbage roll soup, slow cooker 15 bean soup, slow cooker Amish tomato noodle soup and slow cooker loaded potato soup.
Frequently Asked Questions
How long does it take for chuck roast to get tender in soup?
About 1 1/2 to 2 hours of simmering for a whole roast. It is ready when it is fork-tender.
What kind of roast is best for soup?
A beef chuck roast.
What cut of beef is best for making beef soup?
Chuck, because it turns tender and flavorful with long, slow cooking.
When do the potatoes go in?
After the roast is fork-tender, for the last 20 minutes or so.
Final Notes
I dice the potatoes and trim the beans during the last half hour of the simmer, so they are fresh and ready the moment the roast is tender. If you make it, leave a comment to tell me how it turned out or ask a question.
Chuck Roast Vegetable Beef Soup
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Ingredients
- 2 1/2 tablespoons vegetable oil 1 1/2 tablespoons to sear the roast, more as needed for the vegetables
- 3-4 pounds beef chuck roast kept whole for simmering
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 1/4 teaspoon black pepper freshly ground
- 7-8 cups beef broth low sodium
- 1 can petite diced tomatoes 14.5 ounces
- 1 tablespoon Worcestershire sauce
- 2 bay leaves remove before serving
- 2 medium Yukon Gold potatoes diced
- 1/4 pound green beans trimmed and cut into 1-inch pieces
- 2 teaspoons fresh parsley or thyme chopped, optional garnish
Instructions
- Heat 1 1/2 tablespoons vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Sear the chuck roast on each side until browned, then transfer it to a plate.
- Reduce the heat to medium. Add more vegetable oil if needed. Cook the carrots, onion and celery for 5 minutes, until the onion and celery are tender.
- Reduce the heat to low. Add the garlic, dried parsley, oregano, marjoram, thyme, basil and black pepper. Cook for 1 minute, stirring constantly.
- Add the beef broth, tomatoes, Worcestershire sauce, bay leaves and browned roast. Simmer for about 1 1/2 to 2 hours, until the roast is fork-tender. Use a food thermometer to confirm the beef has reached at least 145°F.
- Add the potatoes and green beans. Simmer for about 20 minutes, until they are tender.
- Transfer the roast to a cutting board and let it rest for at least 3 minutes before shredding it with two forks. Discard the fat and cartilage. Remove and discard the bay leaves, and skim fat from the soup if you like. Return the beef to the pot and warm it for 5 minutes. Garnish with fresh parsley or thyme.
Notes
Nutrition
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