Chunky Pot Roast-Portobello Soup
- Trim fat from meat. Cut meat into 1-1/2-inch pieces. In a plastic bag combine flour, thyme, and black pepper. Add meat, a few pieces at a time, shaking to coat. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook about 5 minutes or until meat is brown. Transfer meat to a 4-quart slow cooker. Repeat with the remaining meat and the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking. Transfer meat mixture to the cooker. Stir in broth, wine, tomato paste, and salt.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours.
- If using low-heat setting, turn to high-heat setting. Stir in mushrooms and sweet pepper. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.
Nutrition Facts (Chunky Pot Roast-Portobello Soup)
- Per serving:
- 551 kcal cal.,
- 33 g fat
- (12 g sat. fat,
- 2 g polyunsaturated fat,
- 15 g monounsatured fat),
- 166 mg chol.,
- 606 mg sodium,
- 14 g carb.,
- 3 g fiber,
- 5 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet