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Slow Cooker Pot Roast Soup

Diabetic Slow Cooker Pot Roast Soup Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Yield: 6 servings
Ratings Rating: 5.00, 1 Votes | Read Comments
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Ingredients

  • 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
  • 1/4 teaspoon pepper
  • 2 cups broccoli slaw
  • 1/2 cup frozen peas

Directions

  1. Cut beef roast into 12 equal pieces.
  2. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme 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. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Nutritional Information (Per Serving)
Calories:295
Protein:35g
Sodium: 493 mg
Cholesterol:100 mg
Fat: 8g
Saturated Fat: 2g
Dietary Fiber: 3.6g
Carbohydrates: 20g

Source: NCBA



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