Slow Cooker Pot Roast Soup
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.
Servings: 10 people
Calories: 291kcal
Ingredients
- 2-3 pounds Pot Roast cut into 1' pieces
- ½ cup flour
- ¼ teaspoon each garlic powder, salt, and pepper
- 3-4 Tablespoons oil
- 2 cups sliced carrots
- 3 medium potatoes cut into bite sized pieces
- 3 ribs celery chopped
- 1 onion diced
- 1 can green beans drained
- 1 package Lipton Onion Soup Mix
- 1 package Ranch Dressing Mix dry
- 32 ounces beef broth
- 2 cups water
- egg noodles or rice if 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.
Nutrition
Calories: 291kcal | Carbohydrates: 27g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 59mg | Sodium: 1108mg | Potassium: 851mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4514IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg
