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Pot Roast Soup

Russ Myers


This crockpot meal is a sure winner

★★★★★ 2 votes
6 servings
15 Min
6 Hr
Slow Cooker Crock Pot


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


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.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American