• 2 1/2 lbs. beef chuck, boneless, shoulder
  • 2 c. onion, chopped
  • 14.5 oz. tomatoes, with green peppers and onions, diced, undrained
  • 1 c. potatoes, hash brown, frozen, cubes
  • 1 c. carrots, diced
  • 1 c. beef broth
  • 1 T. garlic, minced
  • 4 oz. mushrooms
  • 1 tsp. thyme leaves, dried
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. slaw, broccoli
  • 1/2 c. peas, frozen

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Pot Roast Slow Cooker Soup is just another way for a great Pot Roast, and one your family or friends will enjoy!

  1. Cut beef shoulder into 12 equal pieces.
  2. Place in 5-6 quart slow cooker.
  3. Add onions, tomatoes, potatoes, carrots, broth, garlic, mushrooms, thyme, salt, and pepper.
  4. Cover. Cook for 8-9 hours on Low or 5-6 hours on High, or until beef is fork-tender.
  5. Stir in broccoli slaw; cover, crock for 30 minutes or until broccoli slaw is crisp-tender.
  6. Turn off slow cooker.
  7. Stir in frozen peas; let stand, covered, 5-10 minutes.

OPTIONAL: If you like yours a little more soupy, like I do, you can add more broth, and or a beef bouillon diluted in water.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Pot Roast Crock Pot Soup

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