On Sunday, it was cold and rainy, and very much a typical late fall day in Ohio. You either get beautiful, blue skies or you get rainy and drab. And there is a lot of rainy and drab in Ohio. Because it was also #SoupSunday, I knew I wanted something soup-like, but I also wanted something hearty and soul-warming. So, I ventured to make my own dish: Pot Roast Stoup.
Not quite stew. Not quite soup. Stoup!
Before we get into the recipe, there is one thing I want to make sure you do when you make the dish: brown the meat before placing it into the crock pot. You’ll need a pan to caramelize the onions in the recipe, so it’s not like you’ll be making a ton of extra dishes. You’ll thank me in the end for spending a few extra minutes browning all sides. It is worth the extra flavor you add to the dish. Absolutely worth it.
Doesn’t it look wonderful? I promise it’s worth the step. Also, you can see I caramelized the onions in the same pan as the meat was browned. This meant I was able to scrape all the crusty goodness from the pan and let it add to the nutty flavor of the onions.
I also used a lot of root vegetables. In fact, everything I added was a root vegetable.
I like root vegetables in stews and soups because they are hearty and add wonderful flavor to the dish. For example, celery root smells and tastes like celery, except it holds its consistency much better.
Pot Roast Stoup
Take the time to brown the meat on all sides for added flavor and depth in the dish. I promise the extra effort will go a long way in flavor and enjoyment!
- 2 pounds beef chuck roast
- 1 yellow onion, cut in strips
- 6-8 buttercream potatoes (or Yukon Gold) cut into small pieces
- 6-8 parsnips, peeled
- 4 turnips, peeled and cut into small pieces
- 1 celery root, peeled and cut into small pieces
- 1 small bag of baby carrots (or around 20 individual baby carrots)
- 3 cloves of garlic, minced
- 32 ounces of bone broth (for a non-Whole30 soup try beef consomme!)
- Bay leaves (1-2, your choice)
- All-purpose seasoning
- Ready a slow cooker on low. You will braise the beef and vegetables for at least six hours.
- Bring beef chuck roast to room temperate. Pat dry. Season will all-purpose seasoning, salt, and pepper to taste. I recommend a good coating of the seasoning on all sides of the meat. It will help flavor the onions when you cook them in the pan and the soup as the meat cooks.
- In a pan over medium-high heat, coat the bottom of the pan with olive oil. Once the oil sizzles when water hits it, place the seasoning chuck roast in the center of the pan and brown on all sides. As demonstrated in the image, you want a crust to form on all sides of the beef. Once that is complete, remove the meat from the pan and place fat-side-up into the slow cooker. Placing it fat-side-up ensures the fat will melt into the meat as it braises, adding to the flavor of the dish.
- In the still hot pan, add the onions and caramelize. When nearly complete, add in the garlic for about another minute. Remove from heat and reserve the onions and garlic on the side.
- Add the root vegetables into the slow cooker with the exception of the parsnips. Toss in a bay leaf or two. Take the onions and garlic and layer them on top of the root vegetables and meat. Then, add the parsnips to the top of the layers. I like to do it this way because I think the onions add flavor up and down as they cook, so why not layer them in the middle of everything. At this time, you can add more salt and pepper to taste.
- Using the bone broth, fill up to nearly the brim of the slow cooker. As the meat and vegetables cook, they will sink into the broth, so you don’t want the broth to overflow by filling it to the brim.
- Leave the dish to cook for at least six hours. I left mine for seven and the beef fell apart beautifully. It is worth the time to savor the dish.
For a non-Paleo, non-Whole30 twist, serve with a crusty bread that you can dip in the broth. I did not have bread with mine, but I never felt like I was missing out on an experience!