Slow Cooker Pot Roast Soup
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Slow Cooker Pot Roast Soup A traditional favorite - soup! It is a well known fact that soup will make you feel better if you're having a bad day or if you really aren't feeling well. A great idea for a rainy day or when the weather gets colder. Cooking in the slow-cooker is a great way to plan your meal ahead of time and have it ready when you get home from work. The meat is so tender and juicy after cooking all day that you will just be able to relax and put your feet up!
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| 1 | boneless beef chuck shoulder pot roast (2-½ lbs) |
| 2 | cups chopped onion |
| 1 | can (14-½ oz) diced tomatoes with green peppers and onions, undrained |
| 1 | cup frozen hash brown potatoes |
| 1 | cup ready-to-serve beef broth |
| 1 | tbsp minced garlic |
| ½ | tsp dried thyme leaves, crushed |
| ½ | tsp salt |
| ¼ | tsp pepper |
| 2 | cups broccoli slaw |
| ½ | cup frozen peas |
DIRECTIONS:
| 1. | Cut beef pot roast into 12 equal pieces |
| 2. | Place in a 4½ to 5½ quart slow cooker |
| 3. | Add onions, tomatoes, potatoes, broth, garlic, thyme, salt & pepper |
| 4. | 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) | |
| 5. | Stir in broccoli slaw; continue cooking - covered for 30 minutes or until broccoli slaw is |
| crisp-tender | |
| 6. | Turn off slow cooker |
| 7. | Stir in peas (or other vegetable of your choosing) |
| 8. | Let stand - covered - for 5 minutes and serve |