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.
Slow cooker Steak Soup can be served in various enticing ways: alongside crusty bread, cheesy croutons, or with a dollop of sour cream; garnished with fresh herbs, shredded cheese, or chopped green onions; enhanced with crispy bacon bits or a touch of hot sauce; complemented by a side salad, cornbread, or roasted vegetables; or even served over mashed potatoes for added heartiness. These creative serving ideas offer a range of flavors, textures, and presentations to elevate the comfort and enjoyment of the soup.
Slow Cooker Steak Soup
Ingredients2 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
Directions1. In a slow cooker, toss the steak, flour, salt and pepper together until the meat is evenly coated.
2. Add the soup mix, beef broth, tomato paste and Worcestershire sauce to the slow cooker. Cover and cook on low for 8 hours.
3. Remove the lid and stir in the noodles. Cook an additional 15 to 20 minutes, until noodles are hot.
