Slow-Cooker Beef Pot Roast Soup recipe

Here's how to prepare a batch of Slow-Cooker Beef Pot Roast Soup

2½ lbs. boneless beef shoulder roast

2 C. chopped onions

1 can (14.5 oz.) diced tomatoes

with green peppers and onions

1 C. frozen hash brown cubes

1 C. reduced-sodium beef broth

1 T. minced garlic

1 tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

2 C. broccoli slaw

½ C. frozen peas

Cut roast into 12 equal pieces. Place in 4.5 to 5.5-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 (no stirring is necessary).

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.