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Slow Cooker Pot Roast Soup

Slow Cooker Pot Roast Soup

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
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Servings

6 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