This is a unique recipe if you ask me. Mostly because of the broccoli slaw. I would have never thought to put any sort of broccoli slaw in this pot roast stew. The hash browns is really a great idea to if you are wanted to put more of an emphasis on the beef and other ingredients. If you want more potato, then take out the hash browns and add your own style of potatoes that would suit you. I encourage you to give this recipe a try first and then when you make it again add your own style to it. Who knows, maybe this will be a recipe that you hand down to your daughter or daughter in law!
Check out what our friends from Beef Loving Texans have to say about this:
“Us Texans didn’t get much of a winter this year, but that doesn’t mean we stop craving a nice, warm bowl of steamy goodness.”
This is the type of stew that is good all year round!
Ingredients
- 1 beef Shoulder Roast Boneless (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 Oreida hash brown potatoes (cubes)
- 1 cup Campbell’s beef broth
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme leaves
- 1/2 teaspoonMorton salt
- 1/4 teaspoon McCormick’s pepper
- 2 cups broccoli slaw
- 1/2 cup Green Giant frozen peas
Instructions
- 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 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
- Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
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Quick Tip: Serve with delicious corn bread.
Thanks again to Beef Loving Texans for this amazing recipe.
