Slow Cooker Chunky Pot Roast-Portobello Soup2022-09-07
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.3 g
Trans Fat1.4 g
Unsaturated Fat0.5 g
Slow cooker chunky pot roast-portobello soup. Easy and yummy pot roast and portobello soup cooked in a slow cooker. Cook it in an instant pot-Creamy Mushroom Instant Pot Pot Roast
Introduction: The Best Slow Cooker Tools for Healthy Eating
In this section, I will be talking about the best slow cooker tools for healthy eating.
Making a healthy dinner is easier than you think with these tools. You can cook a simple meal that tastes restaurant quality in just a few minutes of hands-on work.
6 Healthy Slow Cooker Recipes for Busy Weeknights
It seems like every day is a busy day. Between work, kids, extracurricular activities, and housework, it can be tough to find time to cook dinner. Slow cookers are a great solution for hectic nights because they make dinner preparation a cinch.
The idea for this article came from my sister who has been using her crockpot nearly every night to come home from work and have a hot meal waiting for her family. I hope that these recipes will inspire you to start cooking in your crockpot!
Slow Cooker Chunky Pot Roast-Portobello Soup Recipe
The best thing about slow cooker recipes is that they are usually pretty healthy. They are made with the intention of being the foundation of a healthy, balanced diet.
Slow cooker recipes can also be easy to prepare on a day when you have little time to cook. A lot of the time, all you have to do is throw everything in and wait for it to cook while you do other things around the house.
I love this recipe because it is so simple and takes very little effort or skill. You can make this on any given day without having to think too hard about cooking up something complicated or laborious for dinner.
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- 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
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.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add half of the meat and brown for 5 minutes on all sides.
Transfer cooked meat to a slow cooker. Repeat with remaining meat and remaining 1 tablespoon olive oil, adding onion and garlic for the last 3 minutes of cooking. Transfer the beef mixture to the cooker. Stir in beef broth, wine, tomato paste, and salt.
Cover the pot and cook on a low-heat setting for 7-8 hours.
Switch the slow cooker to the high-heat setting. Stir in mushrooms and sweet pepper. Cover the slow cooker and cook for a further 30 minutes.
Ladle chunky pot roast-portobello soup into bowls. Sprinkle with Italian parsley and serve.