Pot Roast Soup

Total HIGH Setting: 6 hr 15 min; LOW Setting: 9 hr 15 min | Yield: 6 servings

Ingredients

• 1 (2 1/2 pound) boneless beef shoulder roast
• 2 cups chopped onions
• 1 (14 1/2 ounce) can diced tomatoes with green peppers and onions, undrained
• 1 cup frozen hash brown potatoes (cubes)
• 1 cup beef broth
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups broccoli slaw
• 1/2 cup frozen peas

Instructions

1. Cut beef roast into 12 equal pieces. Place in 4 1/2 to 5 1/2 quart slow cooker.
2. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper.
3. Cover and cook on HIGH for 5 to 6 hours, or on LOW for 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
4. Stir in broccoli slaw; continue cooking, covered, for 30 minutes or until broccoli slaw is crisp-tender.
5. Turn off slow cooker.
6. Stir in peas; let stand, covered, for 5 minutes.

Pressure Cooker/Instant Pot

This recipe can be made in a 6 quart electric pressure cooker/Instant Pot.

Cut beef roast into 1 inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program for 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add broccoli slaw and frozen potatoes. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program for 3 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add peas and return pressure cooker lid. Let stand for 5 minutes. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board