The first time I made this soup I thought of my grandmother’s kitchen: thick broth, soft vegetables, and beef that fell apart with a spoon.
If you are looking for a cozy, no-fuss weeknight dinner that stretches well and freezes beautifully, this is it.
This version is simple, old-fashioned, and relies on pantry staples and frozen vegetables for speed without sacrificing depth of flavor.
Why You’ll Love This Recipe
- Hearty comfort food that feeds a crowd and makes excellent leftovers.
- Minimal hands-on time thanks to slow-cooked roast and easy stovetop finishing.
- Uses frozen vegetables to keep texture consistent and make the recipe fast.
- Economical: a single pot roast and pantry cans form a meal for days.
The texture is homey and comforting: shredded beef threaded through a slightly thickened, tomato-laced broth with tender potatoes and carrots. The frozen peas and corn add pops of sweetness, while green beans provide a clean vegetal snap. Together the flavors read like a warm blanket—meaty, slightly sweet, and deeply savory.
"Five stars — this tasted exactly like the soup my mom used to make. Easy to follow and perfect for chilly nights." — reader J. Martinez
Key Ingredients
Russet potatoes
Russets break down just enough during the simmer to thicken the broth slightly while still holding some shape. Their high starch content makes the soup feel heartier without needing flour or cornstarch. Choose even-sized chunks so they cook uniformly.
Pot roast (about 2 pounds)
A chuck or blade roast gives the best balance of connective tissue and flavor when cooked low and slow. The collagen melts into gelatin, enriching the broth and giving the finished soup a silky mouthfeel. If you buy on sale, this soup becomes a real budget winner.
Beef broth (32 oz container)
A good beef broth is the backbone of the soup’s savory note. Low-sodium broth gives you control over salt, and a richer store-bought or homemade bone broth will deepen the umami. If using canned broth, taste early and adjust.
Tomato soup (two 10.75 oz cans)
Using condensed tomato soup adds body, sweetness, and an old-fashioned flavor profile that many associate with family soups. It also helps emulsify the broth so the finished soup coats the spoon. If you prefer less sweetness, substitute one can with crushed tomatoes for brightness.
Full ingredient list:
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or just chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Slow-cook the roast
Season the pot roast generously with salt and pepper on all sides.
Place it in your slow cooker and pour in half a can of the beef broth to add initial moisture and flavor.
Cook on LOW for about 10 hours until the meat is fall-apart tender.
Pro Tip: You’ll know the roast is ready when a fork slides into the meat and it shreds easily with two forks.
Visual cue: the exterior will be deeply browned and the center will pull apart without resistance.
Step 2: Shred the meat
Remove the roast from the slow cooker and place it on a cutting board.
Use two forks to shred the meat into bite-sized pieces or slightly smaller strands.
Reserve any cooking juices and mix some back into the shredded beef for extra flavor.
Pro Tip: Shred while the meat is still warm; it separates more easily and absorbs broth better.
Visual cue: pieces should be moist but not watery.
Step 3: Sauté aromatics and carrots
Heat a very large pot over medium heat with 1 tablespoon of oil.
Add the chopped carrots and frozen seasoning blend (or chopped onions) and sauté until the carrots are starting to soften and the aromatics are translucent.
This step builds a flavor base and softens the vegetables so they finish evenly in the soup.
Pro Tip: Saute just until fragrant and slightly tender—about 5–7 minutes—to avoid overcooking later.
Visual cue: onions will be translucent and carrots will have lost their raw sheen.
Step 4: Combine everything in the pot
Add the shredded beef to the pot with the sautéed vegetables.
Stir in the chopped potatoes, frozen peas, green beans, corn, the remaining beef broth, both cans of tomato soup, and the can filled with water.
Season with salt and pepper to taste, then bring the mixture to a gentle boil.
Pro Tip: Use the canned water as a measuring cup so you keep proportions consistent.
Visual cue: the pot should show a steady stream of small bubbles before you lower the heat.
Step 5: Simmer until tender
Lower the heat, cover the pot, and simmer for about an hour.
Check the potatoes for tenderness and stir occasionally to prevent sticking. Add water a little at a time if the soup gets thicker than you like.
Pro Tip: Simmer gently—vigorous boiling will break down potatoes too much and cloud the broth.
Visual cue: potatoes should be fork-tender but still hold their shape.
Expert Tips for Success
- Choose the right cut of beef. Buy chuck or blade roast for connective tissue that turns to gelatin. This is what gives the soup a luxurious mouthfeel without additional thickeners.
- Slow-cooker timing matters. Ten hours on LOW is ideal for a roast of ~2 pounds. If you’re short on time, cook on HIGH for 5–6 hours but expect slightly less depth of flavor.
- Brown the roast first for extra flavor. If you have time, sear the roast in a hot skillet to develop Maillard flavors before placing it in the slow cooker. This adds a caramelized layer of taste.
- Use low-sodium broth. It lets you control the final seasoning. Taste after combining ingredients and before the hour-long simmer so you can adjust salt without over-salting.
- Keep vegetables uniform. Chop potatoes and carrots into similar-sized pieces to ensure they cook at the same rate and present a neat mouthfeel.
- Manage starch to control thickness. Russet potatoes will slightly thicken the broth as they cook; add water gradually to reach your preferred consistency.
- Don’t overcook frozen vegetables. Add delicate veggies like peas toward the end if you prefer a fresher texture. In this recipe, the one-hour simmer softens everything uniformly, but timing tweaks can preserve bite.
- Skim excess fat if desired. After shredding the beef, let brief rest so fat rises; spoon off if you want a lighter broth. This keeps flavor but reduces greasiness.
- Flavor layering counts. The slow-cooked roast base, sautéd aromatics, and tomato soup are small steps that build a deeper final soup than any single shortcut.
- Equipment tip: a wide, heavy-bottomed pot disperses heat evenly and prevents hot spots that can scorch the soup during the hour-long simmer.
Storage & Freezing
Fridge: Cool the soup to room temperature for no more than two hours.
Transfer to airtight containers and refrigerate for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Freezer: Cool fully and portion into freezer-safe containers or heavy-duty freezer bags.
Leave a little headspace—liquid expands when frozen.
Freeze for up to 3 months for best quality.
Thawing & reheating: Thaw overnight in the refrigerator for best texture.
Reheat on the stovetop over low heat, stirring and adding water if the soup has thickened.
You can also reheat from frozen on low heat but expect a longer time and to stir more frequently.
Safety tip: Never refreeze soup that has been thawed in the refrigerator more than once. Reheat only the portion you plan to eat to preserve quality.
Variations & Substitutions
Vegetarian swap: Replace beef with a mix of mushrooms and lentils and use vegetable broth instead of beef broth and tomato soup. Add soy sauce or miso for umami.
Gluten-free: The recipe is naturally gluten-free if you use tomato soup and broth labeled as GF. Check canned soup labels, as some brands add thickeners with gluten.
Hearty grain boost: Add 1/2 cup barley or farro during the simmer for chew and extra fiber. If you add grains, simmer until tender—this may take longer.
Spice & herb lift: Stir in a bay leaf, a sprig of thyme, or a splash of Worcestershire sauce during the simmer. Finish with chopped parsley for brightness.
Frequently Asked Questions
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Fresh peas and green beans can be used, but add them later in the simmer so they stay bright and tender. Fresh corn kernels will be sweeter; adjust cooking time so they don’t become mealy. Fresh onions and carrots are actually preferred by some cooks for flavor depth.
Q: How do I prevent the potatoes from falling apart?
A: Cut potatoes into uniform, slightly larger chunks and avoid a rolling boil. Simmer gently and check doneness early. If you plan to reheat leftovers, slightly undercook the potatoes so they finish during reheating without becoming mushy.
Q: Can I make this on the stovetop only, skipping the slow cooker?
A: Absolutely. Brown the roast in a heavy pot, add a cup of broth, cover, and simmer gently for 2.5–3 hours until tender. Then shred and continue with the recipe. Cooking time varies with roast size.
Q: Is tomato soup necessary, and can I substitute crushed tomatoes?
A: Tomato soup adds a sweet, creamy body that’s characteristic of old-fashioned recipes. If you prefer less sweetness or chunkier texture, swap one can for crushed tomatoes and reduce or omit added water.
Q: How can I make the broth richer without adding fat?
A: Use bone broth or add a tablespoon of soy sauce or Worcestershire sauce for umami. A small spoonful of tomato paste also deepens flavor without extra fat.
Final Thoughts
This soup is forgiving, nostalgic, and built for weekday simplicity or a Sunday batch-cook.
It rewards a slow start with long-simmered flavor and makes great leftovers for lunches and dinners.
Please leave a star rating in the recipe card below if you tried this, and pin this to Pinterest so you can find it on busy nights.
Conclusion
If you want another family-tested version, compare this with the original inspiration at My Mom’s Old-Fashioned Vegetable Beef Soup – Smile Sandwich for subtle differences in technique.
For more classic takes and community variations, see the long-running versions collected on Old-Fashioned Vegetable Beef Soup Recipe – Food.com.
Old-Fashioned Vegetable Beef Soup
Ingredients
Main Ingredients
- 1 pot roast pot roast (about 2 pounds) A chuck or blade roast provides the best flavor and texture.
- 2 pieces russet potatoes, chopped Even-sized chunks to ensure uniform cooking.
- 1 bag frozen seasoning blend (or just chopped onions) For quick preparation.
- 1 bag frozen peas Add toward the end for better texture.
- 1 bag frozen green beans Add during cooking for flavor.
- 1 bag frozen corn Adds sweetness.
- 4 large carrots, chopped Provides additional sweetness and earthiness.
- 1 32 oz container beef broth Use low-sodium for better control of salt.
- 2 10.75 oz cans tomato soup For sweetness and body.
- 1 can filled with water To maintain consistency.
- Salt and pepper, to taste Essential for seasoning.
Instructions
Preparation
- Season the pot roast generously with salt and pepper on all sides.
- Place the roast in your slow cooker and pour in half a can of beef broth.
- Cook on LOW for about 10 hours until the meat is fall-apart tender.
Shredding the Meat
- Remove the roast from the slow cooker and shred with two forks.
- Mix some cooking juices back into the shredded beef for flavor.
Cooking the Vegetables
- Heat a very large pot over medium heat with 1 tablespoon of oil.
- Sauté the chopped carrots and frozen seasoning blend until softened.
Combining Ingredients
- Add the shredded beef to the pot with sautéed vegetables.
- Stir in chopped potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, and water.
- Season with salt and pepper and bring to a gentle boil.
Simmering
- Lower the heat, cover, and simmer for about an hour.
- Check the potatoes for tenderness and add water if necessary.
