Slow-Cooker Beef and Mushroom Soup

Put your slow cooker to work for a delicious soup full of rich beef and mushroom flavor. MORE + LESS -

boneless beef chuck roast (2 to 2 1/2 lb), trimmed

tablespoon vegetable oil

tablespoon Montreal steak grill seasoning

teaspoon salt

carton (32 oz) Progresso™ beef flavored broth

oz white mushrooms, thinly sliced

cups thinly sliced yellow onions

cup chopped peeled carrots

tablespoons Muir Glen™ organic tomato paste (from 6-oz can)

tablespoons packed brown sugar

3/4

cup uncooked orzo or rosamarina pasta

1/2

cup shredded Parmesan cheese

1/4

cup thinly sliced fresh basil leaves

Hide Images

1

Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with grill seasoning and salt. In 12-inch skillet, sear beef over medium heat 3 to 5 minutes on each side, until browned. Transfer beef to slow cooker.
2

In large bowl, mix broth, mushrooms, onions, carrots, tomato paste and brown sugar. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
3

Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.
4

Meanwhile, stir pasta into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until pasta is cooked. Stir in beef, and heat through. Serve topped with cheese and basil.

Remember to trim the fat from the beef. Some fat in the soup is fine, but large pieces of fat left on the outside of the beef will make the soup greasy.
Want more fresh flavor? Stir in a couple of cups of fresh baby spinach leaves just before serving.