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Slow Cooker Pot Roast Soup

2-1/2 lbs. boneless beef chuck shoulder pot roast
2 cups onions, chopped
1 can (14-1/2 oz.) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 Tbsp. minced garlic
1 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 cups broccoli slaw
1/2 cup frozen peas

Cut beef pot 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 and cook on HIGH 5–6 hours, or on LOW 8–9 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.

 


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