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