pot roast soup

Name: Pot Roast Soup
Prep time: 15 min
Cook time: 6 h
Yield: 6
Cuisine: American
Ingredients: 2-1/2 lbs Boneless beef chuck shoulder pot roast; 2 C Onions, chopped; 1 can (14-1/2 oz.) Diced tomatoes with green peppers and onions, undrained; 1 C Frozen hash brown potatoes (cubes); 1 C Beef broth; 1 Tbsp. Minced garlic; 1 tsp Dried thyme leaves; 1/2 tsp Salt; 1/4 tsp Pepper; 2 C Broccoli slaw; 1/2 C Frozen peas

(2 RATINGS)

45 Pinches 2 Photos

Russ Myers

Necedah, WI

Updated on Oct 17, 2012

This crockpot meal is a sure winner

Rate

prep time 15 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 6 servings

Ingredients

2-1/2 lbs Boneless beef chuck shoulder pot roast
2 C Onions, chopped
1 can (14-1/2 oz.) Diced tomatoes with green peppers and onions, undrained
1 C Frozen hash brown potatoes (cubes)
1 C Beef broth
1 Tbsp. Minced garlic
1 tsp Dried thyme leaves
1/2 tsp Salt
1/4 tsp Pepper
2 C Broccoli slaw
1/2 C Frozen peas

How To Make pot roast soup

Step 1

Cut 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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