POT ROAST SOUP

1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
2. 2 cups chopped onions
3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
4. 1 cup frozen hash brown potatoes (cubes)
5. 1 cup beef broth
6. 1 tablespoon minced garlic
7. 1 teaspoon dried thyme leaves
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 2 cups broccoli slaw
11. 1/2 cup frozen peas

1. 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.)
2. 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 with photo I got years ago from BEEF It's What's For Dinner.

file photo