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Recipe: slow cooker pot roast soup

Roasts Slow Cooker Soups & Stews Pressure Cooker
slow cooker pot roast soup recipe image
Slow cooker pot roast soup serving suggestion

slow cooker pot roast soup

Total Recipe Time: High Setting: 6 hours and 15 minutes; Low Setting: 9 hours and 15 minutes

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 has brown potatoes (cubes)
  • 1 cup beef broth
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cup broccoli slaw
  • 1/2 cup frozen peas

Directions

1. 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.)

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.

ALTERNATE COOKING METHOD:

  1. This recipe can be made in a 6-quart electric pressure cooker. Cut Beef Roast into 1-inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add broccoli slaw and frozen potatoes. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add peas and return pressure cooker lid. Let stand 5 minutes. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)


NUTRITION INFORMATION
Nutrition information per serving: 295 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; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 5.3 mg iron; 33.3 mcg selenium; 8.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Roasts |  Slow Cooker |  Soups & Stews |  Pressure Cooker