Slow Cooker Vegetable Beef Soup

👉Ingredients:

▢1 tablespoon canola oil

▢2 pounds chuck roast

▢1 teaspoon Kosher salt divided

▢1/2 teaspoon coarse ground black pepper divided

▢4 russet potatoes peeled and diced

▢3 carrots peeled and diced

▢1 cup green beans diced

▢1 cup corn

▢3 garlic cloves minced

▢1 yellow onion diced

▢2 bay leaves

▢3 tablespoons beef base *

▢1/4 cup tomato paste

▢5 cups water (or enough to cover the ingredients by about ½ inch)

▢1 cup frozen peas

👉Instructions:

✅️Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.

✅️Season the beef with half the salt and pepper.

✅️Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side

✅️Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.

✅️To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.

✅️Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.

✅️Add the water to your slow cooker.

✅️Stir well and cook for 8 hours on low.

✅️Just before serving add in the frozen peas and stir.

👉Notes

◾️Use a high quality beef stock if not using the base.

👉Nutrition:

Calories: 367kcal | Carbohydrates: 32g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 928mg | Potassium: 1124mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 20.5mg | Calcium: 63mg | Iron: 4.2mg