Growing up, pot roast was one of my favorite meals. I loved the way the meaty flavor infused the potatoes and carrots and how tender the meat became after hours in the oven. This slow cooker soup recipe delivers the flavor of Mom’s roast. It uses her trick of dry onion soup mix to flavor the broth, and the noodles soak up the meaty flavors too. See the recipe below for the simple ingredients and instructions.
2 pounds (1 kg) sirloin tip steak, cubed (1-inch)
1/4 cup (35 g) flour
1 teaspoon (7 g) salt
1/2 teaspoon (1 g) ground pepper
1 envelope (1 ounce, 28 g) dry onion soup mix
2 quarts beef broth
2 tablespoons tomato paste
1 tablespoon (15 ml) Worcestershire sauce
2 cups ditalini pasta (200 g), cooked according to package
In a slow cooker, toss the steak, flour, salt and pepper together until the meat is evenly coated.
Add the soup mix, beef broth, tomato paste and Worcestershire sauce to the slow cooker. Cover and cook on low for 8 hours.
Remove the lid and stir in the noodles. Cook an additional 15 to 20 minutes, until noodles are hot.