Pot Roast Soup

Pot Roast Soup is a hearty  "Meat and Potatoes" soup cooked in a crock pot to perfection. It is perfect when I have a tiny bit of Sunday Dinner left over.

He actually prefers meatballs or even crumbled hamburger in this soup, to the pot roast.  It is a thick soup that is filled with man pleasing (and women too) ingredients such as hashbrown potatoes, onions, and tomatoes with green chilies.

I came across this gem of a recipe in my local paper, and knew I had to try it. I am tweaking the meat options for you, so you can choose what you have on hand or prefer.

Jan's Tip: If using meatballs or hamburger you can make this soup in about 15 minutes on the stove top. Just simmer all ingredients over medium heat till onions are cooked through. (although I still use the crock pot, I just  reduce the cooking times to about 3 hours on high or 5 hours on low since the meat is precooked)

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Pot Roast Soup

Ingredients

Choose a meat:
1 1/2-2 lbs. beef stew meat
1 1/2 lbs (approx. 15 meatballs depending on size)
1 1/2 lbs. cooked, crumbled hamburger

Remaining ingredients:
1 1/2- 2 cups chopped onions
1 (14 1/2 oz) can diced tomatoes with green chilies (don't drain it!)
1 cup frozen hash browns (diced or shreds)
1 cup beef broth
1 Tablespoon minced garlic
1/4 tsp. salt
Optional: 1 cup frozen peas (Stir in 5 mintues before serving)

Directions:
Place meat in a 4-5 qt. slow cooker.
Add in remaining ingredients (except peas)
Cover and cook on hight 5-6 hours or low 8-9 hours until stew meat is fork tender.
Stir in peas 5 minutes prior to serving.

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