 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
|
Easy to put together, full of flavor, perfect fall weather dinner. It's also the only way I can slide any form of broccoli past my husband! Ingredients:
2 lbs beef shoulder chuck roast, up to 3 pounds |
2 cups chopped onions |
1 (14 ounce) can diced tomatoes with green pepper and onion, undrained |
1 cup diced frozen hash browns |
1/2 cup barley |
1 cup beef broth |
1 tablespoon minced garlic |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups broccoli, slaw |
1/2 cup frozen peas |
Directions:
1. Cut beef into 10 to 12 equal portions-you want chunks of beef.
2. Place in a large crock pot.
3. Add onions, tomatoes, barley, broth and spices.
4. Cover and cook on high for 5-6 hours OR 8-9 hours on low.
5. Do not lift the lid.
6. When cooking time is up, stir in hash browns and broccoli slaw.
7. Cover and continue to cook for 30 minutes.
8. Turn off and add peas.
9. Let stand 5-10 minutes.
10. Serve with hot rolls and salad.
|
|