Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or just chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, sauté carrots and the seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt, and pepper.
- Bring to a boil, lower the heat, cover, and simmer for about an hour.
- Add water as desired while it cooks.
Notes
For a lighter twist, leave the tomato soup amount lower and top with fresh parsley. Store leftovers in airtight containers for up to four days or freeze for three months.
- Prep Time: 10 minutes
- Cook Time: 610 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg