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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!
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5 from 9 votes

Slow Cooker Pot Roast Soup

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!
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: beef, pot roast, slow cooker, soup
Servings: 12 servings
Calories: 445kcal
Author: David

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 445kcal | Carbohydrates: 23g | Protein: 5g | Sodium: 680mg | Potassium: 497mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3130IU | Vitamin C: 13.5mg | Calcium: 48mg | Iron: 3mg