Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Friday, September 26, 2014
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, 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
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 cooking.)
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.
Note: This is a recipe I got from BEEF It's What's For Dinner.