Slow Cooker Chunky Pot Roast-Portobello Soup

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.