Click for Cookbook LOGIN
"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Slow Cooker Pot Roast Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Slow Cooker Pot Roast Soup is from The Ohio Buckeye Junior Hereford Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef shoulder Roast Boneless (2-2½ pounds)
2 cups chopped onions
1 can (14-½ ounces) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 tbsp. minced garlic
1 tsp. dried thyme leaves
½ tsp. of salt
¼ tsp. pepper
2 cups broccoli slaw
½ cup frozen peas
Directions:
Directions:
Cut beef roast into 12 equal pieces. Place in 4½ to 5½ 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 until beef is fork tender, no stirring necessary. Stir in broccoli, slaw, continue cooking, covered for 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand covered, 5 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

63W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!