Pot Roast Soup

Name: Pot Roast Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 serving(s)
Ingredients: 4 lbs beef shoulder; 30 ounces chicken stock; 30 ounces beef stock; 14 ounces diced tomatoes; 14 ounces corn; 14 ounces peas; 14 ounces kidney beans; 30 ounces potatoes (sliced, I sometimes 1/2-inch cube them instead); 30 ounces sliced carrots; 1 small yellow onion (diced); 1/2 cup pasta (I use radiatore); 1 tablespoon dried rosemary; 2 teaspoons dalmation sage; 2 teaspoons thyme; 1 teaspoon marjoram; 1 teaspoon minced garlic; 1 teaspoon crushed red pepper flakes; 1 tablespoon sea salt; 1 tablespoon black pepper; 2 bay leaves; 1 tablespoon oregano

Submitted by Dave Oh

"Snowed in one day so we decided to make a pot roast in the slow cooker with some vegetables for some fresh soup. The spices aren't exact as I wasn't really paying attention when adding them. But the amounts should be pretty close. Also, you need a big, temperature controlled slow cooker for this."

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Ready In:: 5hrs 15mins
Ingredients:: 21
Serves:: 6

ingredients

4 lbs beef shoulder
30 ounces chicken stock
30 ounces beef stock
14 ounces diced tomatoes
14 ounces corn
14 ounces peas
14 ounces kidney beans
30 ounces potatoes (sliced, I sometimes 1/2-inch cube them instead)
30 ounces sliced carrots
1 small yellow onion (diced)
¹⁄₂ cup pasta (I use radiatore)
Spices
1 tablespoon dried rosemary
2 teaspoons dalmation sage
2 teaspoons thyme
1 teaspoon marjoram
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon sea salt
1 tablespoon black pepper
2 bay leaves
1 tablespoon oregano

directions

Do a rosemary and salt rub on the roast first, then put it in a slow cooker with the stock and brought the temperature up to 200'.
Add everything else except the pasta and keep it between 175' and 200'
Stir every 20-30 minutes for about 5 hours.
Bring to a boil, add the pasta, put the lid on and keep it at a boil for about 2-3 minutes, then drop the temperature back down to about 100'.
When serving, take the roast out and cut individual pieces for everyone's bowls (it was tender enough to pull apart with a couple forks). Serve with bread and butter for dipping.