Pot Roast Soup

Pot Roast Soup

2 Reviews
From: EatingWell Magazine, Soup Cookbook

Plenty of veggies—and of course, meat and potatoes—guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 pounds boneless chuck roast, cut into 1-inch pieces
  • ½ teaspoon ground pepper
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 cup dry red wine (see Tip)
  • 6 medium red potatoes, cut into 1-inch pieces
  • 2 cups chopped onions
  • 2 large carrots, chopped
  • 1 cup sliced baby bella (cremini) or white mushrooms
  • 1 (15 ounce) can fire-roasted crushed tomatoes
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ cup reduced-fat sour cream
  • ¼ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Season beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.
  2. Add broth, thyme, bay leaf and the remaining ½ teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1½ hours.
  3. Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.
  • Tip: Water or additional broth may be substituted for the red wine, if you like.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 483 calories; 20 g fat(8 g sat); 5 g fiber; 37 g carbohydrates; 32 g protein; 51 mcg folate; 99 mg cholesterol; 7 g sugars; 0 g added sugars; 3,336 IU vitamin A; 26 mg vitamin C; 77 mg calcium; 4 mg iron; 616 mg sodium; 1,239 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (43% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ medium-fat protein, 2 vegetable, 1½ starch, 1 fat

Reviews 2

January 24, 2019
profile image
By: Laurie Otto
Nice flavor but the meat ends up being very tough and hard to chew. My family didn't want it again because of that.
November 16, 2018
profile image
By: Jan Powers
I made the recipe as written. It was OK, but it did not have much "depth" of flavor. I thought the 1 cup of red wine was overpowering. I didn't have enough herbs/spices to make it flavorful. I would have added rosemary, more thyme, margorem, and some basil and added thickener to it. I would have reduced the red wine to maybe 1/2 cup.
More Reviews