Submitted by Cattle Visions, 573-641-5270, cattlevisions.com
• 2 1/2 Lb boneless beef shoulder roast
• 2 C chopped onion
• 14.5 oz. can diced tomatoes with green peppers and onion
• 1 C cubed frozen hash brown potatoes
• 1 C beef broth
• 1 Tbsp minced garlic
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 C broccoli slaw
• 1/2 C frozen peas
Cut roast into 12 equal pieces. Place in a 5-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on high for 5-6 hours or on low 8-9 hours or until the beef is fork tender. Stir in broccoli slaw and continue cooking covered, 30 minutes or until crisp-tender. Turn slow cooker off. Stir in frozen peas and let stand covered 5 minutes. Ladle into bowls and serve.
