Enjoy all the satisfying flavors of beef Pot Roast in a soup. Take a short cut with frozen vegetables for an easy to make meal.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 305 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 111 mg Cholesterol; 539 mg Sodium; 17 g Total Carbohydrate; 3.8 g Dietary Fiber; 6 g Total Sugars; 39 g Protein; 0 g Added Sugars; 61 mg Calcium; 5.1 mg Iron; 684 mg Potassium; 5.7 mcg Vitamin D; 0.4 mg Riboflavin; 5.8 mg NE Niacin; 0.7 mg Vitamin B6; 3.8 mcg Vitamin B12; 296 mg Phosphorus; 11 mg Zinc; 62.9 mcg Selenium; 87.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
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