Tasty Tuesday: Slow Cooker Pot Roast Soup

While cooler temperatures haven't hit Alabama too hard so far this fall, they're coming! Hunker down for cooler temps with this #TastyTuesday recipe for Slow Cooker Pot Roast Soup. Combine two classic fall season meals, pot roast and beef stew, for a dinner your family can be thankful for together! It’s as easy to make as it is delicious, and remember- Beef, It’s What’s For Dinner. Get recipes tips and ideas here.

Slow Cooker Pot Roast Soup

HIGH 5-6 Hours, LOW 8-9 Hours
Makes 6 Servings

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

Instructions

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.

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