Slow Cooker Peppered Beef Soup

Submitted by CookingONTheSide

"I love having this soup to come home to on a cold fall or winter night. Leftovers can be frozen in an airtight container up to three months. Add a bit of canned broth when reheating to reach desired consistency."

 

• Ready In: 8hrs 20mins
• Ingredients: 17
• Yields: 12 cups
• Serves: 10-12

ingredients

• 1 (4 lb) beef chuck roast or (4 lb) sirloin tip roast
• 1⁄2 cup all-purpose flour
• 2 tablespoons canola oil
• 1 medium sweet onion, thinly sliced
• 6 garlic cloves, minced
• 2 large yukon gold potatoes, peeled and diced
• 1 lb baby carrots
• 3 cups low sodium beef broth
• 1⁄2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dried parsley flakes
• 1⁄2 teaspoon dried basil
• 1 tablespoon beef bouillon granules
• 1 1⁄2 - 3 teaspoons fresh ground black pepper
• 4 bay leaves
• salt, to taste

directions

1. Rinse roast, and pat dry.
2. Cut a 1-inch deep cavity in the shape of an "X" on top of the roast (do not cut all the way through roast).
3. Dredge roast in flour and shake off excess.
4. Cook roast in hot oil in Dutch oven over medium heat 1-2 minute on each side or until lightly browned.
5. Place roast in a 6 quart slow cooker.
6. Stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots.
7. Pour beef broth, vinegar, Worcestershire sauce and tomato juice into slow cooker.
8. Sprinkle with parsley, basil, bouillion, and ground pepper.
9. Add bay leaves to liquid in slow cooker.
10. Cover and cook on low 7-8 hours or until fork-tender.
11. Shred roast using two forks.
12. Season with salt to taste.