SLOW COOKER POT ROAST SOUP

Slow Cooker Pot Roast Soup --
Lean Cut
  • Total Recipe Time: High Setting: 6 hours and 15 minutes; Low Setting: 9 hours and 15 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
  2. 2 cups chopped onions
  3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  4. 1 cup frozen hash brown potatoes (cubes)
  5. 1 cup beef broth
  6. 1 tablespoon minced garlic
  7. 1 teaspoon dried thyme leaves
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 2 cups broccoli slaw
  11. 1/2 cup frozen peas

INSTRUCTIONS FOR SLOW COOKER POT ROAST SOUP

  1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
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