Pot Roast Soup-crock Pot

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs beef shoulder chuck roast, up to 3 pounds
• 2 cups chopped onions
• 1 (14 ounce) can diced tomatoes with green pepper and onion, undrained
• 1 cup diced frozen hash browns
• 1/2 cup barley
• 1 cup beef broth
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups broccoli, slaw
• 1/2 cup frozen peas

Recipe

• 1 cut beef into 10 to 12 equal portions-you want chunks of beef.
• 2 place in a large crock pot.
• 3 add onions, tomatoes, barley, broth and spices.
• 4 cover and cook on high for 5-6 hours or 8-9 hours on low.
• 5 do not lift the lid.
• 6 when cooking time is up, stir in hash browns and broccoli slaw.
• 7 cover and continue to cook for 30 minutes.
• 8 turn off and add peas.
• 9 let stand 5-10 minutes.
• 10 serve with hot rolls and salad.