Pot Roast Soup-Crock Pot

Ingredients

• 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

Directions

1. 1

   Cut beef into 10 to 12 equal portions-you want chunks of beef.

2. 2

   Place in a large crock pot.

3. 3

   Add onions, tomatoes, barley, broth and spices.

4. 4

   Cover and cook on high for 5-6 hours OR 8-9 hours on low.

5. 5

   Do not lift the lid.

6. 6

   When cooking time is up, stir in hash browns and broccoli slaw.

7. 7

   Cover and continue to cook for 30 minutes.

8. 8

   Turn off and add peas.

9. 9

   Let stand 5-10 minutes.

10. 10

    Serve with hot rolls and salad.