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This recipe from Beef, It’s What’s For Dinner combines the warm-you-up feeling of soup with the stick-to-your-bones deliciousness of a pot roast. Sounds pretty awesome, right?
To make this recipe even better, it’s super easy to make in your slow cooker! We love the addition of broccoli slaw to the recipe to add crunch and freshness to the meal. It keeps everything balanced and tasty.
If you’re in a hurry, you can also make this Slow Cooker Pot Roast in an electric pressure cooker. We’ve included alternate directions as the last direction if you would like to use that method.
This recipe can also be a way to use up leftover beef pot roast if you made a big batch of pot roast and aren’t sure what to do with the leftover beef. A hearty soup can be just the ticket to keep the beef from going to waste and keep your tummy happy with a bit of variety!
Cut beef Shoulder Roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
This recipe can be made in a 6-quart electric pressure cooker. Cut Beef Roast into 1-inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add broccoli slaw and frozen potatoes. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add peas and return pressure cooker lid. Let stand 5 minutes.
