Slow Cooker Chunky Pot Roast-Portobello Soup

slow cooker chunky pot roast-portobello soup
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Slow cooker chunky pot roast-portobello soup. Delicious soup with beef and mushrooms cooked in slow cooker

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Ingredients

  • 2 ½ pounds (2.4 kg) boneless beef chuck pot roast,fat trimmed and chunked
  • 1/4 cup (60 g) all-purpose flour
  • 1 teaspoon dried thyme,crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion,peeled and chopped
  • 3 cloves garlic,peeled and minced
  • 3 cups (750 ml) reduced-sodium beef broth
  • 1 cup (250 ml) dry red wine
  • 3 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1 pound (480 g) fresh baby portobello mushrooms,cut into halves
  • 3/4 cup (180 g) coarsely chopped red sweet pepper
  • fresh Italian parsley,snipped

Method

Step 1

In a plastic bag,combine all-purpose flour,thyme and black pepper. Mix well. Add meat,a few pieces at a time and shake well to coat.

Step 2

In a large nonstick skillet 1 tablespoon olive oil over medium-high heat. Add half of meat and brown for 5 minutes on all sides.

Step 3

Transfer cooked meat to slow cooker. Repeat with remaining meat and remaining 1 tablespoon olive oil,adding onion and garlic for the last 3 minutes of cooking. Transfer beef mixture to slow cooker. Stir in beef broth,wine,tomato paste and salt.

Step 4

Cover slow cooker and cook on low-heat setting for 7-8 hours.

Step 5

Switch slow cooker to high-heat setting. Stir in mushrooms and sweet pepper. Cover slow cooker and cook for a further 30 minutes.

Step 6

Ladle chunky pot roast-portobello soup into bowls. Sprinkle with Italian parsley and serve.

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