pot roast soup
(2 ratings)
This crockpot meal is a sure winner
►
(2 ratings)
yield
6 servings
prep time
15 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
Ingredients For pot roast soup
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2-1/2 lbs Boneless beef chuck shoulder pot roast
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2 C Onions, chopped
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1 can (14-1/2 oz.) Diced tomatoes with green peppers and onions, undrained
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1 C Frozen hash brown potatoes (cubes)
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1 C Beef broth
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1 Tbsp. Minced garlic
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1 tsp Dried thyme leaves
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1/2 tsp Salt
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1/4 tsp Pepper
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2 C Broccoli slaw
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1/2 C Frozen peas
How To Make pot roast soup
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1Cut beef pot 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 5–6 hours, or on LOW 8–9 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.
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