Slow Cooker Vegetable Beef Soup

Ingredients

For the Soup Base:

1 tablespoon neutral oil (such as vegetable or canola) – for searing the meat

2 pounds beef chuck roast – well-marbled, trimmed, and cut into chunks

1 teaspoon kosher salt, divided

1/2 teaspoon freshly cracked black pepper, divided

Vegetables:

4 medium russet potatoes, peeled and chopped into bite-sized pieces

3 carrots, peeled and diced – naturally sweet and colorful

1 cup chopped green beans – fresh or frozen

1 cup corn kernels – fresh, canned (drained), or frozen

1 yellow onion, finely chopped – for savory depth

3 garlic cloves, minced – aromatic and flavorful

1 cup frozen peas – stirred in at the end for freshness and color

Flavor Enhancers:

2 bay leaves – for a subtle earthy, herbal infusion

3 tablespoons beef base or bouillon paste – for a rich, meaty broth (see note for alternatives)

1/4 cup tomato paste – adds body, acidity, and a deep umami note

5 cups water, or just enough to cover all the ingredients by about ½ inch – for the perfect soup consistency

Sear the Beef for Deep Flavor:

Heat vegetable oil in a heavy-bottomed or cast-iron skillet over medium-high heat.

Generously season the chuck roast with half the kosher salt and black pepper.

Place the beef in the skillet and sear for 5–6 minutes per side until a rich, golden crust forms.

Prep and Add to Slow Cooker:

Remove the beef from the pan, trim any excess fat, and cut it into large 2-inch chunks.

Transfer the seared beef into your slow cooker.

Add in the diced potatoes, carrots, green beans, corn, garlic, onion, bay leaves, beef base, tomato paste, and the remaining salt and pepper.

Deglaze for Maximum Flavor:

Pour water into the hot skillet and use a wooden spoon to scrape up the browned bits stuck to the bottom — this step adds loads of savory depth.

Pour this flavorful liquid into the slow cooker.

Cook Low and Slow:

Stir everything gently to combine.

Cover and cook on LOW for 8 hours, or until the meat is fall-apart tender and vegetables are soft.

Final Touch:

Right before serving, stir in the frozen peas and let them warm through for 5 minutes.

Remove bay leaves, taste for seasoning, and serve hot with warm bread or crackers.