Chunky Pot Roast-Portobello Soup

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3.5 by 22 people

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  • Makes: 6 servings
  • Serving Size: 2 cups
  • Prep: 20 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 4 to 5 hours (high) + 30 minutes (high)

Chunky Pot Roast-Portobello Soup

Directions

  1. 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.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours.
  3. 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.
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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
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Reviews (2)

22 Ratings
250 Days Ago
You could use a cup of beef broth. It would add flavor.
649 Days Ago
what can you use instead of the wine

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