Description

This hearty Crockpot Vegetable and Beef Soup is a comforting slow-cooked meal perfect for chilly days. Tender chunks of seared chuck roast meld with a medley of fresh vegetables, fire-roasted tomatoes, and a rich, flavorful broth infused with herbs and seasonings. Prepared in a slow cooker, this soup requires minimal hands-on time and yields six generous servings of savory, satisfying soup.

Ingredients

Beef and Seasoning

2 lb chuck roast (large fat deposits trimmed, divided into 1–2″ pieces)
¼ cup all-purpose flour
1 tsp kosher salt
1 tsp ground pepper
3 tbsp olive oil
4 cloves garlic (minced)

Broth and Flavorings

1 cup beef broth
1 tbsp balsamic vinegar
4 cups beef broth
2 tbsp tomato paste
2 tbsp soy sauce
1 tsp Italian seasoning
1 large sprig fresh thyme (or 1 tsp dried thyme)
2 bay leaves

Vegetables

1 large Vidalia onion (diced into 1″ pieces)
3 medium carrots (peeled and sliced into 1″ wide slices on the diagonal)
2 stalks celery (peeled and sliced into 1″ wide slices on the diagonal)
2 large potatoes (diced into 1″ pieces)
1 (14.5-oz) can diced tomatoes (fire-roasted preferred)
1½ cups chopped fresh green beans (about 6 ounces)

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Instructions

Coat the beef: Place the chuck roast pieces in a large bowl. Sprinkle evenly with all-purpose flour, kosher salt, and ground pepper and toss well until all beef pieces are evenly coated.
Sear the beef: Heat olive oil in a 12-inch skillet over medium-high heat. Add half the beef in a single layer and sear for 4 to 5 minutes until a deep golden-brown crust forms. Turn the beef pieces using tongs to sear on at least one other side. Remove the browned beef with a slotted spoon and transfer to the crockpot. Repeat this process with the remaining beef pieces.
Sauté garlic and deglaze: Add the minced garlic to the still-hot skillet and sauté, stirring constantly, until fragrant, about 1 minute. Pour in 1 cup of beef broth and balsamic vinegar to deglaze the pan, stirring constantly and scraping up browned bits. Cook for 2 to 3 minutes until the liquid reduces slightly and the bits release from the bottom of the pan. Pour this flavorful liquid into the slow cooker.
Add vegetables and tomatoes: Into the slow cooker, place the diced Vidalia onion, sliced carrots, celery, diced potatoes, and the can of fire-roasted diced tomatoes.
Add broth mixture and seasonings: Whisk together 4 cups beef broth with tomato paste and soy sauce until smooth. Pour this mixture into the slow cooker and sprinkle with Italian seasoning. Stir everything gently to combine. Nestle the fresh thyme sprig and bay leaves into the liquid.
Slow cook the soup: Cover the slow cooker and cook on High for 6 hours or Low for 8 hours, until the beef is very tender and shreds easily with a fork.
Add green beans and finish cooking: During the last hour of cooking, add the chopped fresh green beans to the crockpot. Stir gently and cover to finish cooking.
Season and serve: Taste the soup broth and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve immediately. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.

Notes

To avoid flour clumping, toss beef pieces thoroughly when coating.
Browning the beef adds depth of flavor to the soup; do not skip this step.
Fire-roasted diced tomatoes add a smoky richness but regular canned tomatoes may be used as a substitute.
For thicker soup, reduce the amount of broth or simmer uncovered for an additional 30 minutes after slow cooking.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on stovetop or in microwave until hot throughout before serving.