Slow Cooker Pot Roast Soup

Slow Cooker Pot Roast Soup recipe featured on Fox 11 Living With Amy
Slow Cooker Pot Roast Soup recipe featured on Fox 11 Living With Amy

Slow Cooker Pot Roast Soup recipe featured on Fox 11 Living With Amy

Ingredients:

1 beef Shoulder Roast Boneless (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

Directions:

Cut beef 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 to 6 hours, or on LOW 8 to 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.

Tips:

Conventional Range-Top Variation: Increase beef broth to 1 can (13-3/4 to 14-1/2 ounces). Cut beef pot roast into 12 equal pieces. Place in stockpot. Add onions, tomatoes, broth, garlic, thyme, salt and pepper; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until pot roast is fork-tender. Stir in broccoli slaw and potatoes; bring to a boil. Reduce heat; continue simmering, uncovered, 5 minutes or until potatoes are tender and broccoli slaw is crisp-tender. Remove from heat. Stir in peas; let stand 5 minutes.

Fully-Cooked Pot Roast (Range-Top) Variation: Substitute 2 packages (17 ounces each) refrigerated fully-cooked boneless beef pot roast with gravy or au jus for beef chuck shoulder pot roast. Remove beef pot roast from containers; reserve 1/2 cup gravy or au jus. Place reserved gravy or au jus, onions, potatoes, broth, garlic, 1/2 to 1 teaspoon thyme, salt and pepper in stockpot; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes are just tender. Meanwhile, trim fat from beef pot roast; cut into 12 equal pieces. Stir in beef pieces, tomatoes and broccoli slaw; bring to a boil. Reduce heat; continue simmering, covered, 13 to 15 minutes or until broccoli slaw is crisp-tender and beef is heated through. (Stir in small amount of water to achieve desired soup consistency, if necessary.) Remove from heat. Stir in peas; let stand 5 minutes.

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