Slow Cooker Vegetable Beef Soup

Ingredients

• Canola oil

  1 tbsp or 14g

• Beef chuck arm pot roast

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  2 lb or 907g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ½ tsp or 1g

• Russet potato

  raw, with skin

  400g

• Carrots

  raw

  3 medium or 183g

• Green beans

  raw

  1 cup, pieces or 100g

• Sweet corn

  yellow, raw

  1 cup or 145g

• Garlic

  raw

  3 cloves, minced or 9g

• Sweet onion

  raw

  1 onion or 331g

• Tomato paste

  canned, unsalted

  ¼ cup or 66g

• Green peas

  frozen

  1 cup or 134g

Directions

1. Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.
2. Season the beef with half the salt and pepper.
3. Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.
4. Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.
5. To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.
6. Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
7. Add the water to your slow cooker.
8. Stir well and cook for 8 hours on low.
9. Just before serving add in the frozen peas and stir.
10. Recipe by: Sabrina Snyder (source: https://dinnerthendessert.com/slow-cooker-vegetable-beef-soup/)