January is National Soup and National Slow Cooking Month. and who better to combine both of those into one great dish, then the New York Beef Council’s “Man with a Pan”, Ryan Gros.
Ryan shows how to make slow-cooker beef pot roast soup!
- 1 beef Shoulder Roast Boneless (2-1/2 pounds)
- 2 cups chopped onions
- 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions
- 1 cup frozen hash brown potatoes (cubes)
- 1 cup reduced-sodium beef broth
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups broccoli slaw
- 1/2 cup frozen peas
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 the slow cooker. Stir in peas; let stand, covered, 5 minutes.
For more information, you can visit, NYBeef.org.