Cozy crockpot soup season is among us. With warm cozy flavors, this vegetable beef soup will make any chilly night better. It has all of the traditional vegetables and the most tender slow-cooked beef all in a warm savory broth that really warms up the soul.
This is a quick crockpot recipe, you can dump the ingredients, set, and go. Ideal for your busy days.
I love a good chuck roast. It has the best flavors and texture. When it is slow cooked or roasted it becomes fall-apart soft, tender and absolutely delicious. It has the ideal beefy flavor for soups, stews and pot roasts.
This recipe uses a bag of frozen vegetables. A vegetable medley of carrots, corn, peas and green beans. If you can find it, some stores carry something similar but with barley or lentils. They would also be a great addition.
Frozen vegetables are fresh vegetables. They are flash frozen right at harvest, meaning they stay as fresh as they were when they were picked from the farm. They have a very little window of time to continue to ripen past their prime. Some argue that frozen vegetables are even more fresh than the ones in the produce aisle because the vegetables that come on a truck continue to ripen and age in transit and on the shelf until you take them home.
Choosing the Beef Stock
I love using stock over broth. Stock had a more bold concentration flavor compared to broth. I have found that different brands of beef stock can taste way different. After using almost every kind available in the DMV area, my absolute favorite stock brand is Kitchen Basics. I 10/10 recommend all of them, chicken, beef and vegetable. I have tried other brands and store brands, they just seem to fall short on flavor. My favorite store brand is Kirkland (Costco) organic stocks.
The Crockpot Dump
In the morning, before you start your day, you can just dump all of the ingredients into the crockpot, give it a stir and set it on high for 5 hours. After 5 hours, your crockpot should keep it warm until you’re ready to eat dinner, no matter that time it is. Leave early or come home late, the soup will be waiting for you.
Vegetable Beef Soup (crockpot)
- 2 lbs Chuck Roast
- 15 oz Crushed Tomatoes
- 16 oz Frozen Vegetable Medley
- 4 cups Beef Stock
- 1 Bay Leaf
- 2 TBSP Dry Oregano
- 1 TBSP Worcestershire Sauce
- Salt and Pepper - to taste
- In a large crock pot, add the chuck roast, canned crushed tomatoes, frozen vegetables, beef stock, bay leaf, dry oregano and Worcestershire sauce. Add a large pinch of salt and pepper. Set it on high for 5 hours.
- Once the meat is tender and cooked through, take it out and cut it up into bite-size chunks.
- Add the beef back into the soup, stir and taste. If it seems bland, add another pinch of salt to wake up the flavors. Season with salt and pepper to taste.