Slow Cooker Pot Roast Soup New

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Servings
   Serves 6

Prep Time
   15 minutes

Cook Time
   6-9 hours

Cooking Methods
   Braising
   Stewing

Beef Type
   Chuck

Ingredients

• 1 boneless beef chuck shoulder pot roast (2-1/2 lbs.)
• 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 ready-to-serve beef broth
• 1 Tbsp. minced garlic
• 1 tsp. dried thyme leaves, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups broccoli slaw
• 1/2 cup frozen peas

Instructions

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. Cover and cook on HIGH 5 to 6 hours, or 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.

Nutritional Information

Nutrition information per serving: 298 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 686 mg sodium; 20 g carbohydrate; 3.6 g fiber; 35 g protein; 4.3 mg niacin; .5 mg vitamin B6; 3.2 mcg vitamin B12; 5.3 mg iron; 33.3 mcg selenium; 8.7 mg zinc.