Slow Cooker Pot Roast Soup (Lightened)

Name: Slow Cooker Pot Roast Soup (Lightened)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: • 1 ½ lbs chuck roast, trimmed and cubed; • 1 tbsp olive oil; • 4 cups low-sodium beef broth; • 2 cups water; • 3 carrots, sliced; • 2 celery stalks, sliced; • 2 medium potatoes, diced; • 1 small onion, chopped; • 2 cloves garlic, minced; • 1 tsp dried thyme; • 1 tsp dried rosemary; • 1 tsp garlic powder; • ½ tsp onion powder; • ½ tsp salt; • ½ tsp black pepper; • 1 cup frozen green beans (optional); • 1 tbsp chopped fresh parsley (optional garnish)

Apr 12, 2026

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Tricia Voyles

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“They broke bread in their homes and ate together with glad and sincere hearts.” – Acts 2:46

Tender chuck roast slow-cooked with carrots, celery, potatoes, and aromatic herbs in a savory broth. All the comfort of Sunday pot roast in a leaner, soup-sized bowl.

Ingredients

1 ½ lbs chuck roast, trimmed and cubed
1 tbsp olive oil
4 cups low-sodium beef broth
2 cups water
3 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 cup frozen green beans (optional)
1 tbsp chopped fresh parsley (optional garnish)

Instructions

Heat olive oil in a skillet over medium-high heat and quickly sear the beef cubes on all sides until browned. Transfer the beef to a slow cooker.

Add broth, water, carrots, celery, potatoes, onion, garlic, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Stir gently to combine.

Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the vegetables are soft. During the last 30 minutes of cooking, stir in green beans if using.

Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley.

Nutrition

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