Slow Cooker Peppered Beef Soup

Ingredients

• 1 (4 lb)  beef chuck roast or sirloin tip roast

• 1/2 cup all-purpose flour
• 2 tablespoons canola oil
• 1 medium sweet onion, thinly sliced
• 6 garlic cloves, minced
• 2 large yukon gold potatoes, peeled and diced
• 1 lb baby carrot
• 3 cups low sodium beef broth
• 1/2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon dried basil
• 1 tablespoon beef bouillon granules
• 1 1/2-3 teaspoons fresh ground black pepper
• 4 bay leaves
• salt, to taste

Directions

1. 1

   Rinse roast, and pat dry.

2. 2

   Cut a 1-inch deep cavity in the shape of an "X" on top of the roast (do not cut all the way through roast).

3. 3

   Dredge roast in flour and shake off excess.

4. 4

   Cook roast in hot oil in Dutch oven over medium heat 1-2 minute on each side or until lightly browned.

5. 5

   Place roast in a 6 quart slow cooker.

6. 6

   Stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots.

7. 7

   Pour beef broth, vinegar, Worcestershire sauce and tomato juice into slow cooker.

8. 8

   Sprinkle with parsley, basil, bouillion, and ground pepper.

9. 9

   Add bay leaves to liquid in slow cooker.

10. 10

    Cover and cook on low 7-8 hours or until fork-tender.

11. 11

    Shred roast using two forks.

12. 12

    Season with salt to taste.