Chuck Roast Soup
45 min serves 8-10
Chuck Roast Soup
Get ready for a flavor explosion! This scrumptious, hearty soup brings together all the best flavors of fall.
- 1 24 oz Pre chuck roast cut into 1 1/2 inch pieces
- 1/2 t kosher salt
- 2 T flour (we like Wondra)
- 2 T ghee or cooking oil
- 1 large or 2 medium yellow onions, peeled and diced into 1/4 inch pieces
- 6 carrots, peeled and cut into 1/2 inch pieces
- 6 celery ribs, cut into 1/4 inch slices
- 8 oz white mushrooms, stems removed and sliced
- 1/2 C red wine
- 3 pounds yukon gold potatoes, skin on, diced info 1/2 inch pieces
- 3 T high quality beef or chicken bouillon paste
- 1 T double concentrated tomato paste
- 2 32 oz containers low sodium chicken stock
- 1 T low sodium soy sauce
- 1 T Worcestershire Sauce
- 2 10 oz cans low sodium cream of mushroom soup
- 10 cloves garlic
- 1/2 t onion powder
- 10 thyme springs
- 2 T dried parsley
- stovepot or dutchoven
- Freeze roast for about 30 minutes while you prepare the other ingredients, remove from freezer and cut in to bite-sized pieces
- Heat a cast iron pan over medium-high heat
Season meat with salt and toss pieces in the flour
Heat the ghee or oil and sear the meat on all sides, about 6 to 8 minutes, until well browned.
When meat is browned remove it from the skillet and put in the slow cooker
- Add the onions to the skillet and cook on medium heat until they begin to soften, about 5 minutes.
- Add the carrots, celery and mushrooms and cook until they begin to brown, about another 12 to 15 minutes.
- Add the vegetables to the meat in the slow cooker then add the wine to the hot skillet, whisking to scrape up any browned bits in the pan. Stir in the bouillon paste to incorporate and add the tomato paste, stir until both are dissolved.
- Add the diced potatoes to the slow cooker.
- Pour the liquid over the meat and vegetables then add the remaining ingredients except for the parsley, stirring until everything is well combined.
Cook on low for 8 hours, or high for 4 hours, until meat is fork tender.
- Storing/freezing info, makes 4+ quarts, 10-ish generous servings
Amount per 562g
Nutrition is approximate, data retrieved from happyforks.com