Chunks of beef, carrots, and potatoes make a hearty and belly rubbing soup. The roast is tender, the vegetables are soft, and the soup is flavorful.
Course dinner, Main Dish, Soup
Cuisine American
Keyword Pot Roast Soup
Cook Time 6 hourshours
Total Time 6 hourshours
Servings 10people
Author Gina Abernathy
Ingredients
2-3poundsPot Roastcut into 1' pieces
1/2cupflour
1/4teaspoon eachgarlic powder, salt, and pepper
3-4Tablespoonsoil
2cupssliced carrots
3mediumpotatoescut into bite sized pieces
3ribscelerychopped
1oniondiced
1cangreen beansdrained
1packageLipton Onion Soup Mix
1packageRanch Dressing Mixdry
32ouncesbeef broth
2cupswater
egg noodles or riceif desired--optional
Instructions
In a zip-top bag, combine meat, flour, salt, pepper, and garlic powder. Shake well to coat the meat evenly.
In a skillet, add the oil and heat to medium heat.
Add the meat, turning to brown on all sides. You are not cooking the meat all the way through--just browning. You may need to cook the meat in batches.
Remove the meat from the skillet once browned and add to the slow cooker. Add all other ingredients to the slow cooker (except egg noodles and rice) and stir well. Add the lid and cook on low for 6-8 hours.
Serve with crusty garlic bread, cornbread, or over egg noodles/rice if desired.