Slow cooker pot roast soup

Total recipe time: high setting: 6 hours and 15 minutes

low setting: 9 hours and 15 minutes

Makes 6 servings

Ingredients:

  • 1 beef shoulder roast, boneless (2 and 1/2 pounds)
  • 2 cups chopped onions
  • 1 can (14 ounces) diced tomatoes with green peppers and onions, undrained
  • 1 cup frozen hash brown potatoes, cubed
  • 1 can (14 ounces) 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

Directions

  1. Cut beef roast into 12 equal pieces.  Place in a four and a half to five and a half 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).
  2. Stir in broccoli slaw.  Continue cooking, covered for 30 minutes or until broccoli slaw is tender.  Turn off slow cooker.  Stir in peas. Let stand, covered for 5 minutes.