Pot Roast SoupJump to Recipe
There is a general rule in the home cook world: If you want to learn to make great homemade soups, you better be a good planner. Good soups take time. At least, that’s the 20th century advice. In today’s world there are so many tools and wonderful cooking appliances to make it possible to make a great soup, like this Pot Roast Soup, almost on a whim.
To celebrate Crocktober, the Crock-Pot® brand sent me their Express Crock Multi-Cooker and since it’s getting very chilly in Colorado these days, I wanted to put the
Express Crock through the test of a soup recipe using nothing but the Express Crock. Normally, if I were using a slow cooker or something, I’d still use a skillet to brown the meat, but I did everything in this one device, which is pretty great.
Most importantly, using the pressure cooking setting on the Express Crock, I was able to cook the pot roast and the farro in about 20 minutes. The pot roast was fall apart tender. Pressure cooking is amazing. This would’ve taken probably six hours in a slow cooker. Yes please!
Given all the different features, the Multi-cookerExpress Crock is a great deal at $70 right now!
To be fair, you can make this soup in a standard Crock-Pot slow cooker or just a plain old standard pot, but it’ll take many hours of simmering low and slow.
This hearty Pot Roast Soup is ready in minutes thanks to some pressure cooking. So rich and delicious and perfect for a chilly fall dinner.
1) Cut the beef roast into about 1-inch cubes and season well with salt and pepper.
2) Turn the Crock-Pot® Express Crock Multi-Cooker to Brown/Saute and add the olive oil. When pot is hot, add beef and brown well on all sides for a few minutes per side. Remove beef.
3) Keeping the cooker on the brown setting, add the chopped onions, carrots, celery, green pepper, and garlic. Cook for 6-7 minutes, stirring occasionally, until veggies start to take on some color and soften slightly (they won’t be completely cooked at this point). Remove vegetables.
4) Return the beef to the cooker along with farro or barley, beef stock, tomato paste, and thyme. Lock the lid on the cooker and press the Meat/Stew setting. Set the pressure for High and the timer for 20 minutes.
5) When timer goes off, allow cooker to slowly cool for five minutes. Then use a spoon to open the steam valve and release steam.
6) Carefully open the lid (there will still be some steam). Add the reserved vegetables back to the pot and press the Brown/Saute button to keep the soup hot. Simmer for a few minutes to combine flavors and finish cooking the vegetables. Taste the soup and season to your liking with salt and pepper.
7) Serve the soup in bowls while hot.
Leftover soup freezes great and will keep in the fridge for up to a week. Soup is best reheated on the stovetop over low heat. You may need to add a little water to it while reheating.
Pot Roast Soup
You need a good hunk of roast to start this awesome soup. I went with chuck roast, but almost anything would work. Cube it up and season it well!
Brown the beef really well to develop some flavor and then remove it from the Express Crock. (I used the Brown/Saute function for this step).
Then add the veggies (keep them pretty chunky) to the pot and cook them for a few minutes.
Most importantly, remove the veggies before you pressure cook the beef. They will completely disintegrate if you pressure cook them!
Add the beef in with the farro and stock. Time to pressure cook!
Twenty minutes! That’s all it takes!
After the timer goes off, let the cooker cool a bit just to settle some of the pressure. Then use a spoon to open the pressure valve. Careful! It’s very hot!
The result is perfectly tender pot roast! And the soup base is wonderfully flavored as well.
Add the veggies back in and simmer the soup for a few minutes to combine flavors and make sure the vegetables are tender and this pot roast soup is ready to serve!