Slow Cooker Peppered Beef Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• 1 (4 lb) beef chuck roast or 1 (4 lb) sirloin tip roast
• 1/2 cup all-purpose flour
• 2 tablespoons canola oil
• 1 medium sweet onion, thinly sliced
• 6 garlic cloves, minced
• 2 large yukon gold potatoes, peeled and diced
• 1 lb baby carrots
• 3 cups low sodium beef broth
• 1/2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon dried basil
• 1 tablespoon beef bouillon granules
• 1 1/2-3 teaspoons fresh ground black pepper
• 4 bay leaves
• salt, to taste

Recipe

• 1 rinse roast, and pat dry.
• 2 cut a 1-inch deep cavity in the shape of an "x" on top of the roast (do not cut all the way through roast).
• 3 dredge roast in flour and shake off excess.
• 4 cook roast in hot oil in dutch oven over medium heat 1-2 minute on each side or until lightly browned.
• 5 place roast in a 6 quart slow cooker.
• 6 stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots.
• 7 pour beef broth, vinegar, worcestershire sauce and tomato juice into slow cooker.
• 8 sprinkle with parsley, basil, bouillion, and ground pepper.
• 9 add bay leaves to liquid in slow cooker.
• 10 cover and cook on low 7-8 hours or until fork-tender.
• 11 shred roast using two forks.
• 12 season with salt to taste.