This Slow Cooker Pot Roast Soup post is sponsored by Swanson®. All thoughts and opinions are my own.
Put a spin on a classic winter comfort food with this Slow Cooker Pot Roast Soup! It’s an easy, delicious dinner for cold nights!
There I was. Bundled up in a sweatshirt, sweatpants and 2 pairs of gloves. Oh, and don’t forget the toboggan hat I had pulled down so low it almost covered my eyes. As I mentioned a couple weeks back, we recently moved into a new house. The new place is just around the corner, but that didn’t help us avoid the piles and piles of boxes, bags and even suitcases. (Yup, suitcases were used to lug stuff over…they’re actually great for moving because of the wheels!)
That last weekend of the move was downright frigid. Like 20°F with a brisk 30mph “breeze.” Needless to say, I was cold. Somewhere in the middle of the afternoon I realized I couldn’t feel my nose. Yeah, that kind of cold! Fortunately, I’d had a brainstorm that morning, and I realized I could prep a slow cooker soup and just let it simmer away all day while we moved. I’ve always loved a classic beef pot roast, but I was in the mood for soup. So I grabbed a couple containers of Swanson® Beef Broth along with a chuck roast and veggies. Into the slow cooker they went, and that Slow Cooker Pot Roast Soup got to cookin’. In fact, that slow cooker and the ingredients were in the front seat of the car on the very first trip that day.
Slow Cooker Pot Roast Soup
Let me tell ‘ya something. One of the best feelings in the world is stepping inside from the bitter cold and finding your home filled with the smell of a slow cooker soup. As that last moving day progressed, my stomach started growling more and more with each trip into the new house. The smell of this Slow Cooker Pot Roast Soup had managed to work its way into the garage, and I could smell it before I ever opened the back door! When Laura and I finally sat down for dinner that night, this soup lived up to my expectations! (And after smelling it simmering on the counter all day, I had some pretty high expectations.) Granted, we might have been sitting on folding camping chairs and our “table” was a cardboard box…but that soup was delicious!
This Slow Cooker Pot Roast Soup was a cinch to make, too. The beef gets cut into chunks and goes into the slow cooker along with an assortment of veggies and spices. As with any soup, the broth makes a huge difference when it comes to flavor. I used Swanson® Beef Broth, and the flavor was outstanding! Swanson® Beef Broth is 100% natural with no preservatives or artificial flavors. I love that the broth starts with beef from trusted cattle farms, too. Add in the carrots, celery and onions, and you’ve got a super flavorful broth that’s the perfect base for all sorts of soups, stews and other winter comfort foods. We always keep a couple containers of both Swanson® Beef Broth and Swanson® Chicken Broth in the pantry.
Even if you’re not planning a move in the next couple weeks, I highly recommend picking up the ingredients to make this Slow Cooker Pot Roast Soup. It’s a fun twist on a classic winter recipe, and it’s really hard to beat a bowl of flavorful soup on a cold winter night! Oh, and make sure to have a loaf of crusty bread on hand for serving this soup. You’ll need it to soak up every last bit of deliciousness from your bowl! Cheers, my friends, and stay warm out there!
Did you make a batch of this Slow Cooker Pot Roast Soup? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty recipes for soups and stews? Check out these other favorites:
Slow Cooker Pot Roast Soup
- 1 2½-3 pound boneless beef chuck roast cut into 1” pieces
- 1 large yellow onion chopped
- 1 15.5-oz. can diced tomatoes
- 4 medium yellow potatoes cut into bite-sized cubes
- 3 large carrots sliced
- 2 stalks celery sliced
- 6 cups Swanson® Beef Broth
- 1 Tbsp Worcestershire sauce
- 2 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup dry barley
- 1 cup peas fresh or frozen
- crusty bread for serving
- Place all ingredients except for peas and dry barley in a standard 5½-6 quart slow cooker; stir until well combined.
- Cover and cook on high for 5-6 hours or low for 8-9 hours.
- Add barley. Continue cooking for 20-30 minutes, or until barley is fully cooked and beef is fork-tender.
- Stir in peas and let stand for 5-10 minutes.
- Divide into bowls and serve with crusty bread.