Tuesday, January 28, 2014

Slow Cooker Pot Roast Soup

This Tuesday's recipe is Slow Cooker Pot Roast Soup
Today was another one of those polar vortex days.  When I got up this morning the thermometer registered minus 18 without the wind chill.  It has warmed up to 8 degrees this afternoon, but it is still very cold.

We definitely need comfort food today.  At least it is sunny, so looking outside doesn't seem so cold.  It is actually bright and beautiful.

Although he is hunkered down slightly, this squirrel is just hanging out in the sunshine.

Despite the minus 18 temperature, the spring fed pond has not frozen over.

My recipe today came from the Wisconsin Beef Council.  It is called a Slow Cooker Soup but it is pretty thick and is more like a stew.  I used extra beef broth to make it more like soup.  This soup can also be made on the stove top and simmered until the meat is tender.  I made it in the Pressure Cooker and it only took 30 minutes to get the meat tender.

Slow Cooker Pot Roast Soup

Beef Shoulder Roast Boneless (2-1/2 pounds) 
2 cups chopped onions  (I used 1 cup)
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  (I used 2 cups)
1 tablespoon minced garlic (I used a fresh garlic clove, chopped)
1 teaspoon dried thyme leaves 
1/2 teaspoon salt
 1/4 teaspoon pepper 
2 cups broccoli slaw 
1/2 cup frozen peas
  1. Cut beef roast into 12 equal pieces. I thought these pieces were too big so I cut them into much smaller bite sized 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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