Beef chuck roast is roasted in the oven and shredded to make a deep rich flavored soup base, frozen or fresh vegetables are added to boxed beef broth, seasoned and served warm.
3–4 pound chuck roast
Reynolds Baking Bag, 1 tablespoon all purpose flour
1 package Lipton onion soup mix- beefy onion-optional but good choice
1 can diced Hunt’s canned tomatoes with basil, oregano and garlic
1 can cannellini beans or beans of choice
1/2 cup diced carrots, celery, sweet onion
1/2 package of frozen peas, green beans, or vegetables of choice
2 peeled and chopped russet potatoes
1 box beef broth
1 cup water
Spices: salt, pepper, Montreal Steak Seasoning, garlic powder, oregano, basil- your choices
Montreal Steak Seasoning is a McCormick brand. Great seasoning for beef of all kinds.
Soup can be made ahead and frozen without potatoes. Add potatoes after soup has thawed to prevent mushy water soaked potatoes.
If you don’t want to bake Roast in oven, use a crock pot and cook roast overnight -8 hours, and proceed with recipe.
Keywords: Vegetable soup