Ingredients
Method
Prepare the Beef
- Season the beef chuck roast generously with salt and pepper. Place it in a slow cooker with half of the beef broth (about 2 cups). Cook on LOW for 10 hours, until the meat is very tender and shreds easily with two forks. Shred the beef and set aside.
Cook the Vegetables
- In a very large pot, heat the olive oil over medium heat. Add the chopped carrots and the frozen seasoning blend (or diced onion). Sauté for 5-7 minutes, until the carrots begin to soften.
Assemble and Simmer
- Add the shredded beef, potatoes, remaining frozen vegetables (peas, green beans, corn), the remaining beef broth, both cans of tomato soup, and the can of water to the pot. Season with additional salt and pepper to taste.
- Bring the soup to a boil over high heat, then reduce the heat to low. Cover and let it simmer for 1 hour, stirring occasionally.
- While the soup simmers, add more water if it becomes too thick for your liking. Adjust seasoning before serving.
Nutrition
Notes
For a richer flavor, brown the roast in a hot skillet with a little oil before adding it to the slow cooker. You can swap the frozen seasoning blend for 1 cup of finely diced yellow onion and 1/2 cup of diced celery. This soup freezes beautifully for up to 3 months in airtight containers. To save time, use pre-shredded beef from a rotisserie chicken or leftover pot roast. Serve with crusty sourdough bread from San Francisco for a classic California touch. If you prefer a thicker soup, mash some of the potatoes against the side of the pot before serving.
