Pot Roast Chili Soup

Pot Roast Chili Soup

By Kim Ragosta @littlehouseintheforest

Serves 10



3.5 lbs beef chuck pot roast

1 tsp salt


1/2 gallon bone broth (I used chicken) (9-10 cups)

1 tsp salt

1 tsp cumin

1 cup frozen corn

2 15oz tomato sauce

15 oz diced tomatoes

3 6oz tomato paste

1 15.5 oz dark red kidney beans with juices

1 15.5 oz light red kidney beans with juices

1 onion, chopped

1 cup whole wheat pearl couscous (acini di pepe)


Put frozen beef in crockpot with salt sprinkled on top. Turn to high and cook about 5 hours or until meat falls off bone. Discard bones and shred beef in crock. Add all other ingredients except couscous and cook on high for 4 hours. Add couscous and cook for 30 more minutes. Serve as is, topped with microgreens, sour cream or cheese. Can even dip tortilla chips if desired.

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