Slow-Cooker Beef Pot Roast Soup
Ingredients
- 1 Boneless Beef Shoulder Roast (2-1/2 Lb.)
- 2 C. Chopped Onions
- 1 Can (14-1/2 ounces) Diced Tomatoes With Green Peppers And Onions
- 1 C. Frozen Hash Brown Potatoes (cubes)
- 1 C. Reduced-Sodium Beef Broth
- 1 Tbsp. Minced Garlic
- 1 tsp. Dried Thyme
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 2 C. Broccoli Slaw
- 1/2 C. Frozen Peas
Instructions
- Cut beef Shoulder 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.)
- 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:
- 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.
Notes
Cuts of beef that can be used in place of Shoulder Roast are Top Round Roast, Eye of Round Roast, Bottom Round Roast, Chuck Tender Roast
Nutrition information per serving: 305 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 111 mg Cholesterol; 539 mg Sodium; 17 g Total Carbohydrate; 3.8 g Dietary Fiber; 6 g Total Sugars; 39 g Protein; 0 g Added Sugars; 61 mg Calcium; 5.1 mg Iron; 684 mg Potassium; 5.7 mcg Vitamin D; 0.4 mg Riboflavin; 5.8 mg NE Niacin; 0.7 mg Vitamin B6; 3.8 mcg Vitamin B12; 296 mg Phosphorus; 11 mg Zinc; 62.9 mcg Selenium; 87.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
Recipe provided with permission by mnbeef.org
Have dinner hot and ready when you get home with this tasty and hearty Slow-Cooker Beef Pot Roast Soup recipe. Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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