Slow Cooker Pot Roast Soup Recipe Photo - Diabetic Gourmet Magazine Recipes

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.


Recipe Yield: Yield: 6 servings

Nutritional Information Per Serving:

Calories: 295
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3.6 grams
Sodium: 493 milligrams
Cholesterol: 100 milligrams
Protein: 35 grams
Carbohydrates: 20 grams



Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.