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Pot Roast Soup

Pot Roast Soup

Ingredients



Instructions

Instant Pot/Pressure Cooker

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

  1. Cut beef roast into 1-inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper.
  2. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer.
  3. Use quick-release feature to release pressure; carefully remove lid.
  4. Add broccoli slaw and frozen potatoes.
  5. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer.
  6. Use quick-release feature to release pressure; carefully remove lid.
  7. 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.)

Slow Cooker

  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 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
  4. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender.
  5. Turn off slow cooker.
  6. 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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