SLOW COOKER POT ROAST SOUP

1 boneless beef chuck shoulder pot roast (2 1/2 pounds)
2 cups chopped onions
1 (14 1/2 ounces) can diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup ready-to-serve beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves, crushed
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 hour, 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.

RECIPE TIPS:
- Choose less tender beef cuts for slow cooking. These include cuts from the chuck and round such as pot roasts (cut into pieces) and pieces of beef for stews and soups. The long, slow cooking process ensures fork-tender, moist and flavorful beef.

- Use beef straight from the refrigerator. Do not use frozen beef for slow cooker recipes.

- Do not remove the slow cooker lid during cooking unless the recipe directs you to add ingredients or stir. The heat loss caused by removing the lid can result in extra cooking time.

- Trim visible fat from beef prior to placing it in the slow cooker to reduce fat in the finished dish.

- Cooking times are guidelines; each slow cooker varies, and power fluctuations may occur. Follow recipes to determine whether to cook on low or high setting.

Makes 6 servings
Source: Wisconsin Beef Council, Inc.