1 boneless beef chuck shoulder pot roast (2 1/2 pounds)
2 cups chopped onions
1 can (14 1/2 ounces) diced tomatoes with
green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup ready-to-serve beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups broccoli slaw
1/2 cup frozen peas
1. Cut beef roast into 12 equal pieces. Place in 4 1/2 to 5 1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hour, or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until brocolli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes. Makes 6 servings.
We featured this recipe in the February/March 2014 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photos and recipes courtesy of the Wisconsin Beef Council.