When I ran my own business, we made two or three soups from scratch every day, even in Central Texas where hot soup was never in huge demand. Keto beef pot roast soup was the one that almost always sold out anyway.
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This is genuinely a Sunday roast dinner in a bowl, big beefy chunks and plenty of tender vegetables in a rich broth. It is also a forgiving recipe, easy to adjust based on what you have on hand.
Use a heavy-bottomed pot or Dutch oven for this. A thinner pot scorches easily once everything is simmering together.
Chef Jenn’s Take on Beef Pot Roast Soup
Browning the beef in a separate skillet and dirtying two pots is unnecessary. Brown it directly in the pot you plan to cook the whole soup in, those browned bits stay right where the flavor builds. A heavy-bottomed pot or Dutch oven matters too, a thin pot scorches once everything is simmering.
Sautee the onion, carrot, celery, garlic, and turnip a few minutes before anything else goes in. Everything then goes into the pot together, except the mushrooms, which go in for just the last 3 to 4 minutes. Mushrooms cook fast, and adding them too early leaves them overcooked by the time the rest of the soup is ready.
If you’re strict keto, skip the carrots to keep the carb count low. This is otherwise a genuinely forgiving recipe, add whatever favorite vegetables you have on hand, and ground beef works as a faster substitute for stew beef if you’re short on time.
For my non-keto family, I add frozen peas and sometimes cooked barley to their bowls separately. Barley carries a lot of carbs, so it stays out of the keto version entirely.
What You’ll Love About Beef Pot Roast Soup
- Works on the stovetop or in a pressure cooker, whichever you have time for.
- A genuine meal in a bowl, big beefy chunks and vegetables in a rich broth.
- Forgiving enough to swap in whatever vegetables you have on hand.
Ingredients
- Stew beef – Cut into small chunks so it cooks faster and is easier to eat. Ground beef works as a faster substitute.
- Carrots – Diced. Skip these for strict keto to keep the carb count as low as possible.
- Garlic – Fresh, finely chopped.
- Celery and onion – Diced.
- Turnip – Peeled and diced.
- Diced tomatoes – With juice.
- Mushrooms – Sliced, added at the very end so they don’t overcook.
- Beef broth – Low sodium.
- Dried thyme and bay leaf – Standard pantry staples.
How to Make Beef Pot Roast Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the stew beef into small chunks. Working in batches, brown it in a heavy-bottomed pot over medium-high heat until browned on all sides. Set aside.
In the same pot, sautee the garlic, onion, carrot, celery, and turnip for 3 to 4 minutes, until starting to soften.
Add the beef back in along with the diced tomatoes and their liquid, beef broth, bay leaf, and thyme. Simmer, covered, for 20 to 30 minutes, until the beef is tender.
Remove the lid and add the sliced mushrooms. Cook for another 3 to 4 minutes, until the mushrooms are tender. Season with salt and pepper to taste, remove the bay leaf, and serve.
Make It A Meal
Soup is pretty much a meal on its own, but Grilled Veggies makes a nice addition if you want something on the side.
For more hearty beef options on other nights, Beef Stew and Beef Goulash are both worth keeping in the same rotation.
Storage
Cool the soup completely, then portion into single-serve containers or silicone freezer trays and freeze for up to 3 months. Reheat slowly on the stovetop, or in a microwave-safe dish in the microwave. Refrigerated leftovers keep for several days as well.
Frequently ASked Questions
This recipe runs about 5 net carbs per 1.5 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, ground beef works well and cooks faster. Use about 1/2 to 3/4 pound in place of the stew beef.
Yes, brown the beef on the sauté setting, add everything except the mushrooms, and pressure cook on high for 15 minutes. Let it release naturally for 10 minutes, then manually release, add the mushrooms, and simmer a few more minutes to cook them through.
Yes, this is a genuinely forgiving recipe. Add whatever favorite vegetables you have on hand beyond what’s listed here.
Add Preferred SourceBeef Pot Roast Soup
Ingredients
- 1 pound stew beef
- 2 tablespoons oil
- 8 cups low sodium beef broth
- 1 cup carrots diced
- 2 cloves garlic chopped finely
- 1 cup celery diced
- 1 cup onions diced
- 1 cup turnip peeled and diced
- 1 cup diced tomatoes
- 2 cups sliced mushrooms
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Cut the stew beef into small chunks. Working in batches, brown the stew beef in a skillet over medium-high heat until brown on all sides. Set aside.
- In the same skillet and with 1 tsp of oil, sautee the garlic, onions, carrot, celery, and turnips. Cook for 3-4 minutes or until starting to soften.
- Put the beef, veggies, diced tomatoes and liquid, beef broth, bay leaf and 1 tsp of dried thyme into a soup pot. Simmer covered for 20-30 minutes or until the beef is tender.
- Remove the lid and add the sliced mushrooms. Cook an additional 3-4 minutes until the mushrooms are tender.
- Season to your liking with the salt and pepper, remove the bay leaf, and serve!
Video
Notes
Recipe Card Tips
- Brown the beef right in the pot you’ll cook the soup in. It builds more flavor and saves you a dish to wash.
- Add the mushrooms last, only for the final few minutes. They cook fast and turn rubbery if simmered the whole time.
- Skip the carrots if you’re strict keto and want to keep the carb count as low as possible.
- To freeze: Completely cool the soup and portion it into single-serve containers and freeze for up to 3 months. Heat on the stovetop in a pan or in the microwave to reheat and enjoy.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
This is comfort in a bowl!!!! adding this to my menu for this week. Thanks for sharing.
Love soup season! Looking forward to warming up with this for dinner! Delish!
Oh my gosh, this is all I want to eat all winter long. Delicious!
Some of my family coming into town for Christmas is on a keto diet, and this will be a dish I’ll prepare for them. I like it because it’s great if you’re following keto program but super tasty even if you’re not.
What a hearty and delicious meal for the winter. I’m craving this right now!
This soup is amazing! So rich and satisfying…pure comfort food!