Slow Cooker Pot Roast Soup
Course
Soups
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
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.