This dish was not on my lists of soups to make, but it was delicious nonetheless.
Recipe:
Chop up two white onions, four potatoes and 2 tablespoons of minced garlic and place in the bottom of slow cooker. Make a simple rub (salt, pepper, paprika,, garlic, etc) for the pot roast, rub it on the roast and then place the roast in slow cooker. Cook on high for a few hours adding broth to keep it from drying out. Add mushrooms, broccoli, cauliflower and frozen peas and cook on low for another four hours or until the meat is thoroughly cooked. Once the meat is cooked, remove from slow cooker and cut it up into bite-sized pieces. Take the liquid from the slow cooker and put it into a roasting pan on the stove to make a gravy. I used Bisto powder but you can make your own gravy. Add the meat and veggies back in and let simmer. That's it, easy!
If you feel like "treating" yourself, have some fresh-baked bread and butter. I packed up the leftovers into a few tupperware containers and froze for easy lunches.
I'm leaning towards a yummy looking chicken and noodle soup for April.
