Chuck Roast Vegetable Beef Soup
A whole chuck roast browned and simmered in herbed beef broth with tomatoes until fork-tender, then shredded and returned to the pot with potatoes, carrots, celery and green beans.
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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
Add the potatoes and green beans only after the roast is fork-tender. The total includes a 3-minute rest for the roast.
Nutrition
Serving: 1servingCalories: 389kcalCarbohydrates: 14.6gProtein: 48.2gFat: 14.7gSodium: 763mgFiber: 3.2gSugar: 4.2g
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