Cornbread is the perfect companion to this soup. Its slightly sweet, crumbly texture contrasts beautifully with the savory broth and tender beef. Dipping warm cornbread into the soup or crumbling it right into the bowl adds another layer of comfort and satisfaction. Whether baked in a skillet or a pan, cornbread brings that classic, rustic touch that completes the meal.
This pot roast soup and cornbread combination is not just food—it’s a comforting experience. It’s the kind of meal that fills the kitchen with warmth, brings people together, and leaves everyone feeling full and content. Simple, hearty, and timeless, it’s a recipe you’ll come back to again and again.
Ingredients for Pot Roast Soup
2 lb chuck roast, cut into large chunks
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
3 carrots, sliced
3 potatoes, diced
2 celery stalks, sliced
1 tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried thyme
1 bay leaf
Optional: fresh parsley for garnish
Instructions for Pot Roast Soup
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
In the same pot, sauté onion and garlic until softened. Stir in tomato paste and cook for 1 minute.
Return beef to the pot and add broth, water, carrots, potatoes, celery, thyme, paprika, and bay leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours until beef is tender.
Remove bay leaf, taste, and adjust seasoning. Garnish with parsley and serve hot.
Ingredients for Cornbread
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
¼ cup sugar
1 cup milk
1 large egg
¼ cup melted butter or oil
Instructions for Cornbread
Preheat oven to 400°F (200°C). Grease a baking dish or skillet.
In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk milk, egg, and melted butter.
Combine wet and dry ingredients until just mixed.
Pour batter into the prepared pan and bake for 18–22 minutes until golden.
Serve warm with pot roast soup.