Slow Cooker Pot Roast Soup makes 6 servings
from the Slow Cooker Beef Favorites brochure
Total preparation and cooking time on High setting: 6 hours and 15 minutes.
Total preparation and cooking time on Low setting: 9 hours and 15 minutes.
Slow Cooker Pot Roast Soup
makes 6 servings
from the Slow Cooker Beef Favorites brochure
Total preparation and cooking time on High setting: 6 hours and
15 minutes.
Total preparation and cooking time on Low setting: 9 hours and 15 minutes.
| 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 has brown potatoes (cubes) |
| 1 | cup ready-to-serve beef broth |
| 1 | tablespoon minced garlic |
| 1 | teaspoon dried thyme leaves, crushed |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | cups broccoli slaw |
| 1/2 | cup frozen peas |
| Directions: | |
| 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. 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.) |
| 2. | 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 per serving: | |
|
298 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 686 mg sodium; 20 g carbohydrates; 3.6 g fiber; 35 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 5.3 mg iron; 33.3 mcg selenium; 8.7 mg zinc. |
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