Slow Cooker Peppered Beef Soup

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
Serves:
Yields:
Units:

ingredients

directions

  • Rinse roast, and pat dry.
  • 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).
  • Dredge roast in flour and shake off excess.
  • Cook roast in hot oil in Dutch oven over medium heat 1-2 minute on each side or until lightly browned.
  • Place roast in a 6 quart slow cooker.
  • Stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots.
  • Pour beef broth, vinegar, Worcestershire sauce and tomato juice into slow cooker.
  • Sprinkle with parsley, basil, bouillion, and ground pepper.
  • Add bay leaves to liquid in slow cooker.
  • Cover and cook on low 7-8 hours or until fork-tender.
  • Shred roast using two forks.
  • Season with salt to taste.
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"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."
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  1. 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.
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