This Crockpot vegetable beef soup has been a fall and winter staple in my kitchen for years. I first adapted this version during a chilly week when I wanted something hands-off that still tasted layered and homemade. The combination of browned chuck roast, Yukon gold potatoes, parsnips and carrots slowly melds together into a broth that tastes like it simmered all day, even though the slow cooker did the heavy lifting. It’s the kind of dish that warms the whole house and makes everyone feel comforted the moment it’s ladled into bowls.

I love how the beef remains tender without becoming stringy, and how the root vegetables hold their shape rather than turning to mush after eight hours on low. The addition of tomato sauce, tomato paste and a splash of Worcestershire adds savory depth and a slight tang that balances the natural sweetness of the carrots and parsnips. This recipe is especially valuable on busy days—you sear the meat, dump everything into a 6-quart slow cooker, and come back to a satisfying, well-rounded meal that feeds a family and makes excellent leftovers.

Ingredients

• Extra virgin olive oil: 1 tablespoon. Use a decent quality oil for searing—it tolerates the skillet heat and helps develop a brown crust on the beef.
• Boneless chuck roast or beef stew meat: 1 pound, cut into 1-inch cubes. Chuck is ideal for slow cooking because of its marbling; look for USDA Choice if possible.
• Kosher salt and ground black pepper: 2 teaspoons kosher salt total (divided) and 1/4 teaspoon black pepper. Season the meat well before searing for better flavor.
• Low-sodium beef broth: 3 to 4 cups total. I recommend low-sodium so you can control the seasoning—use beef or a mix of beef and chicken if desired.
• Yellow onion and garlic: 1 small yellow onion, diced, and 2 cloves garlic (about 2 teaspoons) minced. They create the aromatics base—don’t rush the garlic when sautéing.
• Root vegetables: 4 large carrots (peeled and finely chopped), 2 Yukon Gold potatoes (peeled and diced), 2 parsnips (peeled and diced), and 2 ribs celery (diced). Aim for uniform dice so everything cooks evenly.
• Canned tomatoes and tomato products: 1 can (14.5 ounces) diced tomatoes, 1 can (8 ounces) tomato sauce, and 3 tablespoons tomato paste. The paste deepens the broth; brown it slightly in the pan with the aromatics if you like extra caramelized flavor.
• Worcestershire and seasonings: 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/2 teaspoon granulated sugar. These ingredients add savory, smoky, and slightly sweet notes.
• Peas and garnish: 1 cup fresh or frozen peas (no need to thaw) stirred in at the end, and chopped fresh parsley for serving if desired.

Instructions

Brown the beef: Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 1 pound of beef cubes dry and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Sear the beef in batches, leaving space in the pan so the pieces brown instead of steam. Brown on each side until lightly colored—the interior will still be raw. Transfer the seared meat to a 6-quart slow cooker. Sauté the aromatics: In the same skillet, add the diced onion and cook about 3 minutes until starting to soften. Add the minced garlic and cook 30 seconds until fragrant—don’t let it burn. Splash in about 1/2 cup beef broth and use a wooden spoon to scrape up the browned bits (fond) from the pan; let the liquid reduce for about 2 minutes, then pour the mixture into the slow cooker. That fond is concentrated flavor—don’t skip this step. Add vegetables and liquids: To the slow cooker with beef and aromatics, add the carrots, potatoes, parsnips and celery. Add the diced tomatoes with juices (14.5 oz), 8 oz tomato sauce, 3 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon granulated sugar, 2 1/2 cups beef broth, and the remaining 1 teaspoon kosher salt. Give everything a gentle stir to combine. Slow cook low and finish: Cover and cook on low for 8 hours, until both the beef and vegetables are tender and the flavors have blended. About 5 minutes before serving, stir in 1 cup fresh or frozen peas just until warmed through. If the soup is thicker than you prefer, add the remaining 1 cup beef broth a little at a time until you reach your desired consistency. Serve hot with chopped parsley if you like.

Storage Tips

Cool the soup slightly before transferring to airtight containers to avoid condensation and maintain quality. In the refrigerator, consume within 4 days; for longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. If reheating from frozen, simmer on low with the lid on until thawed and hot, stirring occasionally. Use wide shallow containers for faster, safer cooling in the fridge.

Ingredient Substitutions

If you prefer leaner protein, substitute 1 pound of stew meat with trimmed sirloin or use cubed boneless chicken thighs (reduce slow-cook time by 1–2 hours). Swap parsnips for turnips or more potatoes; sweet potato adds a pleasant sweetness but changes the color and flavor. Use diced fire-roasted tomatoes for a smoky twist, or omit the tomato paste for a lighter broth. For a vegetarian version, replace beef with 2 cans of rinsed and drained white beans and use vegetable broth—add a splash of soy sauce or miso for depth.

Serving Suggestions

Serve in shallow bowls with a sprinkle of fresh parsley and crusty bread or buttered toast for dipping. A simple green salad with lemon vinaigrette cuts through the richness, while a scoop of cooked barley or farro stirred into individual bowls adds extra chew and fiber. For a heartier family meal, offer grated Parmesan and crusty rolls on the side. Garnish with a few grinds of black pepper and a drizzle of extra virgin olive oil for finishing shine.

Cultural Background

This style of vegetable and beef soup fits into the classic American slow-cooked comfort food tradition, drawing influence from European peasant stews where available root vegetables and tougher cuts of meat were stewed slowly to tenderize and concentrate flavor. Slow cookers popularized this hands-off method in the mid-20th century, and today many regional versions exist—some add barley or turnips, others emphasize more tomato. The slow-braised meat and vegetable medley reflects a universal culinary approach: turn inexpensive ingredients into something nourishing and deeply satisfying.

Seasonal Adaptations

In winter, use rutabaga, parsnips and hearty potatoes. In spring, add diced spring carrots and baby turnips and finish with fresh peas and parsley. Summer versions benefit from fresh tomatoes instead of canned, and you can swap in summer squash or zucchini during the last hour. For autumn, emphasize root vegetables and a touch more smoked paprika and thyme to highlight savory warmth suitable for cooler nights.

Meal Prep Tips

Double the recipe and freeze in family-size portions for weeks when you need quick dinners. For single-serve lunches, portion into microwave-safe containers and reheat at work. Chop vegetables and measure spices the night before to speed up the morning prep; sear the beef and store it in the fridge, then assemble the slow cooker later. Label containers with contents and date, and keep a small ladle in the refrigerator for easy portioning.

There’s real comfort in a pot of slow-cooked soup that improves with time and feeds a hungry family without fuss. Make it your own, tweak the vegetables and seasoning to suit your pantry, and enjoy the simple pleasure of a deeply flavorful bowl shared with loved ones.