There’s something about the way a slow cooker filled with beef and vegetables smells after hours of cooking that just makes you feel settled, even if your day’s been all over the place. I remember the first time I tried this slow cooker beef soup—it was one of those afternoons where the cold kept sneaking into the corners of the house, and I was juggling a few things at once. I set the ingredients in the crockpot, then got distracted by a phone call, so I wasn’t sure if I’d added quite enough seasoning. But when I finally sat down with that bowl, the rich aroma of thyme and rosemary filled the air, and the tender beef melted in my mouth. The carrots and potatoes weren’t mushy, just soft enough to feel homey without losing their shape. It was one of those meals that felt like a warm hug after a long day, even if I didn’t get every detail perfect.
Why You’ll Love It:
- It’s hands-off cooking at its finest—just prep, set, and come back to dinner.
- The slow cooking brings out deep, rich flavors that feel like comfort in every bite.
- It’s loaded with vegetables, but the beef still steals the show, making it hearty enough for any appetite.
- It’s simple—and that’s kind of the point. No fuss, just good food.
- Because it cooks low and slow, you can’t rush it—but the wait is worth it.
If you’re feeling a bit unsure about slow cookers or the timing, don’t worry. This soup is forgiving. Even if you leave it an hour or so longer, the flavors just deepen, and the beef becomes even more tender. It’s one of those meals where a little flexibility actually works in your favor.
Print
Slow Cooker Beef Soup
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef soup packed with tender beef, vegetables, and rich flavors. Perfect for an easy and satisfying meal.
Ingredients
1.5 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 (14.5 ounces) can diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon salt
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes.
Transfer browned beef to the slow cooker.
Add diced onion, minced garlic, sliced carrots, celery, and diced potatoes to the slow cooker.
Pour in diced tomatoes with their juice and beef broth.
Add dried thyme, dried rosemary, bay leaf, black pepper, and salt to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in frozen peas.
Remove bay leaf and discard.
Stir in chopped fresh parsley.
Serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes: A good slow cooker is all you really need here—no fancy gadget required. I usually serve this soup with some crusty bread to soak up the broth, but it’s also great alongside a simple green salad if you want something lighter. If you want to mix it up, sometimes I swap frozen mixed vegetables for the peas, or add a handful of barley for extra texture—though I haven’t tested all of these variations extensively, so results may vary. It’s nice to have options, but honestly, the original recipe is comforting enough on its own.
FAQ:
Can I make this soup ahead of time? Absolutely. It actually tastes better the next day once the flavors meld. Just store it in the fridge and reheat gently on the stove.
Is it freezer friendly? Yes, you can freeze leftovers for up to three months. Just thaw overnight in the fridge before warming it up again.
Can I use a different cut of beef? You can, but chuck roast works best for slow cooking because it stays tender. Other cuts might dry out or get tough.
Ready to cozy up with a bowl? This slow cooker beef soup is waiting to be your new go-to when the weather turns brisk.