Pot roast soup recipe slow cooker
This hearty Pot Roast Soup is ready in mins as a total outcome of some pressure cooking. So rich and delicious and perfect for the autumn dinner that is chilly.
Nothing is as comforting as a flavorful, fork-tender oven pot roast. Best of all, this is ready for your oven in only 15 minutes, and uses easy ingredients you probably have inside your pantry!
I are inclined to Prepare dinner big roasts so we may have leftovers. I like to use the meat to help make a couple of diverse foods, whether or not it’s to freeze or try to eat afterwards within the 7 days.
Pot roast soup montana’s recipe
• 1 pound leftover pot roast
• 1 clove garlic, minced, 1 Tbsp. minced ginger
• 5 cups beef broth
• 2 tomatoes that are sliced
• 1 cup julienned carrots
• 2 cups julienned zucchini
• 1 glass peas that are green
• 1/4 cups chopped parsley
• 1 cup sliced onions
• 1/4 tsp. black pepper
• 1/4 tsp. salt
Put all elements in slow cooker and cook on low for 8 hours.