Slow Cooker Pot Roast Soup (Edit recipe)

tashatindall

44 recipes
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25 followers

“Better than pot roast,” says my husband. That’s saying something, folks.

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PREP TIME

15 minutes

COOK TIME

8 hours

INGREDIENTS

Serves: 8

Ingredients

3 lb Beef Chuck Roast, Cut into 1” squares
3 Tbsp Ghee, Sub with any fat/oil
1 whole Yellow Onion, Large, chopped
1 whole Celery, Chop a whole plant on the diagonal, dispose of root bottom and dry ends
5 whole Carrots, Peeled and chopped on the diagonal
4 cloves Garlic, Minced
2 Tbsp Tomato Paste
8 oz Baby Bella Mushrooms, Quarter each mushroom
2 whole Red Skin Potatoes, Large, chopped
2 tsp fresh Thyme, Sub 1 tsp dried
1 Tbsp Sea Salt
0.125 tsp ground Nutmeg
2 Tbsp Coconut Aminos
4 cups Beef Bone Broth

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the ghee, beef, celery, carrots and onion to a pan and sear for a few minutes. Add garlic and tomato paste and cook a couple more minutes, stirring the paste in. (If you’d rather not, this step can be skipped, but it does add a nice flavor)
Put all ingredients in slow cooker and cook on LOW for 8 to 10 hours until the meat is fall apart, tender.
Serve with cracked black pepper to taste and fresh chopped parsley.

Notes

In my 360Cookware Slow Cooker this took a full 10 hours set on 2, 2.5 will likely get you there in 8 hrs. You can assemble all ingredients the night before, storing in the refrigerator. Then simply plop the container into your slow cooker and leave for the day, cooking as directed above. You can also freeze everything together and plop it into the slow cooker, but you’ll need to go the full 10 hours.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	290
Fat:	17 g
Carbohydrates:	12 g
Protein:	28 g
Cholesterol:	73 g
Sodium:	1326 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.