Recipe: Slow Cooker Pot Roast Soup (using frozen homefries)

SLOW COOKER POT ROAST SOUP



1 (2 1/2 pound) boneless beef shoulder roast
2 cups chopped onions
1 (14 1/2 ounces) can diced tomatoes with green peppers and onions, undrained
1 cup frozen homefries (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 crock pot 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.

Makes 6 servings
Source: National Cattlemen's Beef Association