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Slow-Cooker Beef and Mushroom Soup

Sunday - June 3, 2018 11:12 am , Category : RECIPES

Ingredient:

1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
1 tbsp vegetable oil
1 tbsp Montreal steak grill seasoning
1 tsp salt
1 carton (32 oz) Progresso beef flavored broth
8 oz white mushrooms, thinly sliced
2 cups thinly sliced yellow onions
1 cup chopped peeled carrots
2 tbsp Muir Glen organic tomato paste (from 6-oz can)
2 tbsp 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

Method:
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.
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.

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.
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.
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