Slow Cooker Pot Roast Soup (EASY)
Total Slow Cooker Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours
Makes 6 servings
Makes 6 servings
You Will Need:
- 2 - 2.5 lbs. Beef Stew Meat
- 2 cups chopped onions
- 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
- 1 cup frozen hash brown potatoes (cubes)
- 1 cup beef broth
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups broccoli slaw
- 1/2 cup frozen peas
DIRECTIONS:
- 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.)
- 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.
Serve with warm, fresh bread for a perfect supper when it's chilly outside.
*Recipe adapted from National Beef Council.
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