1 (14 1/2 ounce) can diced tomatoes with green peppers and onions, undrained (Ro*Tel)
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
Instant Pot/Pressure Cooker
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 15 minutes on pressure
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 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 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.)
Cut beef 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
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.
Nutrition information per serving: 314 calories; 9 g fat (3 g saturated
fat; 4 g monounsaturated fat); 111 mg cholesterol; 590 mg sodium; 19 g
carbohydrate; 5.4 g fiber; 40 g protein; 5.9 mg niacin; 0.7 mg vitamin B6; 3.9
mcg vitamin B12; 5.7 mg iron; 44.2 mcg selenium; 10.9 mg zinc; 107.8 mg choline
Recipe and photo credit: Texas Beef Team
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