A comforting, timeless recipe for hearty vegetable beef soup, perfect for cozy family dinners. This recipe yields enough to enjoy now and freeze for later!
Generously season the pot roast with salt and pepper, then place it in a slow cooker. Pour in half a can of beef broth, cover, and cook on LOW for about 10 hours. Once tender, shred the roast using two forks.
Heat 1 tablespoon of oil in a large stockpot. Sauté the carrots and frozen seasoning blend until softened and aromatic.
Add the shredded beef, diced potatoes, remaining vegetables, beef broth, tomato soup, water, salt, and pepper to the pot.
Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally. Adjust the thickness of the soup by adding water as needed during cooking.
Notes
For an alternative cooking method, combine all the ingredients in a slow cooker and cook on LOW for 6-8 hours. Shred the beef before serving.