Pot Roast Soup - Crock-Pot Express Crock Recipes

S o up s & Sid e s
Pot R oa st S oup
Prep: 10 mins
4-6 servings
Cook: 40 mins
1. Cube and season chuck roast.
INGREDIENTS
2. Use the BROWN/SAUTE function to brown the beef well, then remove it from the
◊ 2 lbs chuck roast, cubed
Crock-Pot® Express Crock Multi-Cooker.
◊ ½ tsp kosher salt
3. Add the veggies to the Express Crock and cook for 2-3 minutes. Remove the
◊ ½ tsp black pepper
vegetables before re-adding the beef to pressure cook.
◊ 2 tbsp olive oil
4. Add the browned beef, farro, and broth to the Express Crock. Pressure cook
for 20 minutes.
◊ 1 white onion, chopped
◊ 3 carrots, peeled and chopped 5. After 20 minutes, allow the Express Crock 5-10 minutes to naturally release pressure,
then manually release the steam valve for the remaining pressure to release.
◊ 1 green pepper, chopped
6. Add the veggies back to the pot and simmer for a few minutes to combine the
◊ 2 stalks celery, chopped
flavors together.
◊ 4 cloves garlic
◊ 1/3 cup farro or barley
◊ 4 cups beef stock
◊ ¼ cup tomato paste
◊ 1 tsp dried thyme
◊ Salt and pepper
Macheesmo.com
vegetarian
"This hearty Pot Roast Soup is ready in minutes thanks
to some pressure cooking. So rich and delicious and
perfect for a chilly fall dinner!"
@Macheesmo @Macheesmo
gluten-free
16