Name: Slow Cooker Pot Roast Soup
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 boneless beef chuck shoulder pot roast (2-1/2 pounds); 2 cups chopped onions; 1 can (14-1/2 ounces diced tomatoes with green peppers and onions, undrained); 1 cup frozen hash brown potatoes (cubes); 1 cup beef broth; 1 tablespoon minced garlic; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt (1/4 teaspoon pepper); 2 Cups broccoli slaw; 1/2 Cup frozen peas

Slow Cooker Pot Roast Soup

A slow cooked beef pot roast turned soup is the perfect dinner any night of the week.

During the final stages add in broccoli slaw for crunchy veggies and a true one pot meal.

Cook on low for 5 to 6 hours or prep it in the morning and cook on low for 8 to 9 hours and have it ready and waiting when you get home from work.

Slow Cooker Pot Roast Soup

Prep Time 10

Cook Time 8

Total Time 8 10

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Servings

Ingredients

1 boneless beef chuck shoulder pot roast 2-1/2 pounds
2 cups chopped onions
1 can 14-1/2 ounces diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes cubes
1 cup beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt 1/4 teaspoon pepper
2 Cups broccoli slaw
1/2 Cup frozen peas

Instructions

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. 2 Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)3 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.
Source: www.beefitswhatsfordinner.com