This recipe combines the warm you up feeling of soup with the stick to your bones deliciousness of a pot roast and it’s super easy to make in your slow cooker! This might be the ultimate winter warmer recipe! Put this recipe in your slow cooker when you leave for work and enjoy the delicious soup when you return home. Let us know what you think of this recipe in the comments below. Is there anything you added to your soup?
- 1 lb Boneless Beef Chuck Roast
- 1 Yellow Onion (chopped)
- 1 can Diced Tomatoes (14.5 oz can(s))
- 2 cup Broccoli Slaw
- 2 cup Beef Broth
- 1 cup Hash Brown Potato Cubes (you can also cube your own potatoes)
- 1 cup Peas (frozen)
- .5 cup Red Wine (dry red wine like Cabernet Savignon)
- 1 Bay Leaf
- 1 tsp Garlic Powder
- 1 tsp Thyme
- 1 tsp Salt
- .5 tsp Pepper
Cut your chuck roast into about 10-15 small, equally sized chunks and place in your slow cooker.
Pour the red wine and beef broth into the slow cooker, and add the onion, tomatoes, potatoes around the beef.
Season the soup by equally spreading the garlic, thyme, salt and pepper over the top of the mixture, and then place the bay leaf in the mixture.
Set your slow cooker to cook for 8 hours on the low setting.
With 30 minutes left in the cooking time, stir in the broccoli slaw and peas.
Serve with crusty bread and enjoy!