Slow-Cooker Hearty Beef Roast and Vegetable Soup

• •1.5 lb beef chuck roast (trimmed of excess fat and cut into 1-inch bite-sized cubes)
• •1 tbsp olive oil (for searing)
• •1 piece yellow onion (medium, diced)
• •4 piece garlic (cloves, minced)
• •3 piece carrots (sliced into 1/2-inch thick rounds)
• •3 piece celery stalks (sliced into 1/2-inch pieces)
• •1 lb Yukon gold potatoes (cut into 3/4-inch cubes)
• •2 tbsp tomato paste
• •1 tbsp Worcestershire sauce
• •4 cup low-sodium beef broth
• •1 tsp dried thyme
• •0.5 tsp dried rosemary (crushed)
• •1 piece bay leaf (whole)
• •1 cup frozen green peas (added at the end)
• •1 tsp salt (or to taste)
• •0.5 tsp black pepper (freshly cracked, or to taste)
• •2 tbsp fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

1. 1

   Season the cubed beef roast generously on all sides with salt and freshly cracked black pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 2–3 minutes per side until nicely browned on the exterior, then transfer the seared beef to the crockpot.

3. 3

   Add the diced onion, minced garlic, carrots, celery, potatoes, tomato paste, Worcestershire sauce, dried thyme, crushed rosemary, and bay leaf into the crockpot with the beef.

4. 4

   Pour the beef broth over all ingredients and stir gently to combine everything evenly.

5. 5

   Cover with the lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until the beef roast chunks and root vegetables are fork-tender.

6. 6

   Remove the bay leaf. Stir in the frozen green peas during the last 10 minutes of cooking until heated through. Taste and adjust salt and pepper as needed.

7. 7

   Ladle the hot soup into wide bowls and garnish generously with chopped fresh parsley before serving.

Chef's Tips

• 💡Searing the beef chuck cubes before adding them to the crockpot caramelizes the meat and adds a rich layer of depth to the broth, but if you're short on time, you can add the raw cubed beef directly to the slow cooker.
• 💡Cut the potatoes and carrots into uniform, sturdy chunks so they hold their shape during the long slow-cook process without turning mushy.
• 💡Serve alongside warm crusty sourdough bread or warm dinner rolls to soak up every drop of the flavorful broth.