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easy slow cooker vegetable beef soup recipe

Slow Cooker Vegetable Beef Soup

5 from 5 votes
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Course: Soup
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes


  • 1.5 pounds beef chuck
  • 2 tablespoons vegetable oil
  • 1 cup carrots chopped
  • 1 cup green beans diced
  • 1 cup baby potatoes diced
  • 1 cup fresh or frozen green peas
  • 1 cup celery diced
  • 4 cups beef broth low sodium
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon dried Italian seasoning
  • 1/4 cup dried onion flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon parsley flakes
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 cup diced white onion
  • 1 tablespoon Worcestershire sauce
  • 1 can 14 oz diced/crushed tomatoes with juice (no sodium added)


  • 1 tablespoon tomato paste
  • Salt/Pepper to taste


  • Sprinkle the beef chuck roast with salt and pepper.
  • In a medium skillet, heat 2 tablespoons vegetable oil then sear beef chuck roast for about 5 minutes on each side.
  • Remove the beef from the heat and cut into small bite pieces .
  • Add beef cubes, carrots, green beans, potatoes, celery, green peas, beef broth, beef bouillon granules, dried Italian seasoning, dried onion flakes, onion powder, parsley flakes, celery seed, ground black pepper, garlic powder, white onion, Worcestershire sauce, diced/crushed tomatoes with juice, and tomato paste into a crockpot then cook for about 6-7 hours on low heat.
  • Season with salt/pepper if needed.


Products used: Pacific Organic Beef Broth (Low Sodium) Lea & Perrins Worcestershire Sauce
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