Crockpot Herbed Pot Roast Soup

barbara lentz


This soup is easy and delish. It is so warming on a cold day.


☆☆☆☆☆ 0 votes

8 to 10
10 Min
8 Hr
Slow Cooker Crock Pot


  • 2 to 3 lb
    chuck roast
  • 1 large
    onion diced
  • 1 c
    mushrooms chopped
  • 6 clove
    garlic minced
  • 8 c
    beef broth
  • 1 c
    frozen peas
  • ·
    salt and pepper to taste
  • 2 sprig(s)
    each fresh thyme, rosemary, and tarragon
  • 1
    bay leaf

How to Make Crockpot Herbed Pot Roast Soup


  1. Season the roast with salt and pepper. Add some oil to a Dutch oven and sear the roast on all sides. Transfer roast to crockpot.
  2. Add onions and garlic. Pour the beef broth over the roast. Tie the sprigs of herbs together with butcher twine and drop them into the crockpot. Add the bay leaf. Cook on low for 6 to 8 hours until roast falls apart. Add the mushrooms and peas the last 2 hours.
  3. Taste and adjust seasonings. Remove the sprigs of herbs and bay leaf. Serve.

Printable Recipe Card

About Crockpot Herbed Pot Roast Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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