Name: Arm Roast – Crock Pot or Instant Pot Soup
Cook time: 54 min
Total time: 54 min
Yield: 4
Ingredients: 3 lbs Arm Roast; 2 cups Onion, chopped; 1 Can of diced tomatoes with green peppers and onions; 1 cup Frozen hash brown potatoes (cubes); 1 cup Reduced-sodium beef broth; 1 tbsp Garlic, minced; 1 tsp Dried thyme; ½ tsp Salt; ¼ tsp Pepper; 2 cups Broccoli slaw; ½ cup Frozen peas

Arm Roast – Crock Pot or Instant Pot Soup

CategoryBEEFDifficultyBeginner

Yields4 Servings

3 lbs Arm Roast

2 cups Onion, chopped

1 Can of diced tomatoes with green peppers and onions

1 cup Frozen hash brown potatoes (cubes)

1 cup Reduced-sodium beef broth

1 tbsp Garlic, minced

1 tsp Dried thyme

½ tsp Salt

¼ tsp Pepper

2 cups Broccoli slaw

½ cup Frozen peas

For Crock Pot or Slow Cooker

Cut beef Shoulder Roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)

Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

For Instant Pot

Cut Beef Roast into 1-inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper.

Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer.

Use quick-release feature to release pressure; carefully remove lid. Add broccoli slaw and frozen potatoes.

Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer.

Use quick-release feature to release pressure; carefully remove lid. Add peas and return pressure cooker lid. Let stand 5 minutes.

Ingredients