Soups are great for so many reasons. They’re comforting, cheap, easy to make – the list goes on. Texans don’t usually get many days of winter, but that doesn’t mean we stop craving a warm bowl of steamy goodness.
I always looked forward to soup night growing up. The yummy smell filled the house and we’d gather ’round the table with some crackers or bread, depending on the soup. Looking back it was probably the most stress-free meal my parents made all week. That’s what brings me to our recipe for Slow Cooker Pot Roast Soup. You basically throw the ingredients in the slow cooker, and one of your family’s favorites are ready to be served come dinnertime!
This soup combines two classic favorites – pot roast and soup – but we’ve thrown in some other ingredients, like broccoli slaw and frozen hash browns, to give it a balanced and flavorful twist.
Start with a 2.5 pound Boneless Shoulder Roast. This cut becomes moist and tender when braised or slow cooked, and it also meets the government guidelines for lean! Shoulder roasts are located next to Chuck Roasts in the meat case.
Trim the roast of external fat around the edges and cut into (about) 12 equal pieces.
Put roast cubes in the bottom of a medium-sized slow cooker and cover with onions, diced tomatoes with green chilies, frozen hash browns, beef broth, garlic, thyme, salt and pepper. Cover and cook on high for 5 – 6 hours or on low for 8 – 9 hours. You don’t even have to stir mid-cook!
Once beef is fork-tender, stir in broccoli slaw and cook for 30 more minutes. Turn off slow cooker and stir in frozen peas, then let stand (covered) for 5 more minutes.
The slow cooker is a roast’s best friend, because it comes out so tender it almost melts in your mouth. Be prepared for the family to go back for seconds!
Slow Cooker Pot Roast Soup