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Ingredients
- 1 (approx. 2-1/2 lbs) beef shoulder roast boneless
- 2 cups chopped onion
- 1 can (14-1/2 oz) diced tomatoes with green peppers and onions undrained
- 1 cup frozen hash brown potatoes cubes
- 1 cup beef broth
- 1 Tbsp minced garlic
- 1 tsp dried thyme leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups broccoli slaw
- 1/2 cup frozen peas
Ingredients
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Instructions
- Cut beef roast into 12 equal pieces. Place in a 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 for 5–6 hours or on LOW
- for 8–9 hours, until beef is
- fork-tender. Stir in broccoli slaw; continue cooking covered for
- 30 minutes or until broccoli slaw
- is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered for 5 minutes.
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