Pot Roast Soup is a hearty "Meat and Potatoes" soup cooked in a crock pot to perfection. It is perfect when I have a tiny bit of Sunday Dinner left over. It is one my husband was skeptical of till he ate it, at which point he said he'd like this in regular rotation on my menu planner.
He actually prefers meatballs or even crumbled hamburger in this soup, to the pot roast. It is a thick soup that is filled with man pleasing (and women too) ingredients such as hashbrown potatoes, onions, and tomatoes with green chilies.
I came across this gem of a recipe in my local paper, and knew I had to try it. I am tweaking the meat options for you, so you can choose what you have on hand or prefer.
Jan's Tip: If using meatballs or hamburger you can make this soup in about 15 minutes on the stove top. Just simmer all ingredients over medium heat till onions are cooked through. (although I still use the crock pot, I just reduce the cooking times to about 3 hours on high or 5 hours on low since the meat is precooked)
Pot Roast Soup
Choose a meat:
1 1/2-2 lbs. beef stew meat
1 1/2 lbs (approx. 15 meatballs depending on size)
1 1/2 lbs. cooked, crumbled hamburger
1 1/2- 2 cups chopped onions
1 (14 1/2 oz) can diced tomatoes with green chilies (don't drain it!)
1 cup frozen hash browns (diced or shreds)
1 cup beef broth
1 Tablespoon minced garlic
1/4 tsp. salt
Optional: 1 cup frozen peas (Stir in 5 mintues before serving)
Place meat in a 4-5 qt. slow cooker.
Add in remaining ingredients (except peas)
Cover and cook on hight 5-6 hours or low 8-9 hours until stew meat is fork tender.
Stir in peas 5 minutes prior to serving.