Name: Pot Roast Soup
Prep time: 20 min
Total time: 20 min
Ingredients: 1 Tbsp olive oil; 28 oz beef stew meat or chuck roast cut into cubes; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 2 Tbsp minced dry onion; 2 carrots, peeled and sliced; 1 celery stalk, diced; 5 cups hot water; 2 Tbsp Better than Bouillon beef base; 4 oz mushrooms, quartered; 1 Tbsp Worcestershire sauce; 1 (10.5 oz) can cream of mushroom soup; 1 Tbsp dried parsley; 2 Tbsp tomato paste; 16 oz potatoes, peeled and cut into 1 inch cubes

Description

Everything you love about classic pot roast but in cozy soup form. Tender bites of beef, potatoes, carrots, celery and mushrooms are simmered together and made in the slow cooker or Instant Pot.

Ingredients

Scale

1 Tbsp olive oil
28 oz beef stew meat or chuck roast cut into cubes
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 Tbsp minced dry onion
2 carrots, peeled and sliced
1 celery stalk, diced
5 cups hot water
2 Tbsp Better than Bouillon beef base
4 oz mushrooms, quartered
1 Tbsp Worcestershire sauce
1 (10.5 oz) can cream of mushroom soup
1 Tbsp dried parsley
2 Tbsp tomato paste
16 oz potatoes, peeled and cut into 1 inch cubes

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Instructions

Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the oil and swirl around. Add in the beef and brown. Sprinkle the salt, pepper and garlic powder over the meat. Once browned add to the slow cooker.
Stir in the onion, carrots, celery, water, Better than Bouillon mushrooms, Worcestershire, cream of mushroom soup, parsley, tomato paste and potatoes.
Cover slow cooker and cook on high for 3-4 hours, or until meat is tender.
Ladle into bowls and serve.

Instant Pot Instructions:

Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Working in batches, brown the meat. Sprinkle the salt, pepper and garlic powder over the meat and stir.
Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the onion. Better than Bouillon, Worcestershire, parsley and tomato paste.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 15 minutes. When time is up move valve to venting and remove the lid.
Dump in the carrots, celery, potatoes, mushrooms and cream of mushroom soup. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Ladle into bowls and serve.

Category: Soup
Method: Instant Pot or Slow Cooker