Description
A hearty and flavorful slow cooker soup recipe.
Ingredients
Scale
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Place beef, onion, carrots, celery, and garlic in a slow cooker.
- Pour in beef broth and diced tomatoes.
- Stir in Worcestershire sauce, thyme, and rosemary.
- Season with salt and pepper.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender.
- Shred or cut the beef into smaller pieces if desired.
- Serve hot, garnished with fresh parsley if using.
Notes
- For a thicker soup, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the soup during the last 30 minutes of cooking.
- Feel free to add other vegetables like potatoes or peas.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
