This Crockpot Vegetable Roast Beef Soup is a simple, hands-off meal packed with hearty vegetables, tender roast beef, and rich broth. It’s perfect for busy days when you want to come home to a warm, comforting dinner.

Ingredients:

• 1 lb cooked roast beef, shredded or cut into bite-sized chunks (or 1 lb beef stew meat)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 large carrots, sliced
• 4 celery stalks, chopped
• 4-5 medium potatoes, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup frozen peas or corn
• 1 can (14.5 oz) diced tomatoes
• 8 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prep the Vegetables:
   • Dice the onion, slice the carrots, chop the celery, and cube the potatoes.
2. Load the Crockpot:
   • Place the onions, carrots, celery, potatoes, and green beans into the crockpot.
   • Add the shredded or cubed roast beef (if using raw beef stew meat, you can sear it in a skillet first for added flavor, but this step is optional).
3. Add the Liquids and Seasonings:
   • Pour the beef broth into the crockpot, followed by the diced tomatoes (with their juices).
   • Stir in the Worcestershire sauce, thyme, rosemary, and bay leaves. Season with salt and pepper to taste.
4. Cook:
   • Cover and cook on low for 7-8 hours or high for 4-5 hours. The vegetables should be tender, and the flavors well-developed.
5. Finish with Peas/Corn:
   • About 30 minutes before serving, stir in the frozen peas or corn. Allow them to heat through in the crockpot.
6. Serve:
   • Remove the bay leaves and give the soup a final taste for seasoning. Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!

This Crockpot Vegetable Roast Beef Soup is a hearty, comforting meal that’s as simple as it is delicious. Just set it up in the morning, and by dinner, you’ll have a wholesome, homemade meal ready to serve!