Beef Roast Soup

Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 4
2 pounds beef roast
1 red onion, sliced
2 quarts beef stock
4 thyme springs
½ cup sherry vinegar
1 bay leaf
A pinch of salt and black pepper
2 tablespoons olive oil
1. In your Crockpot, mix beef roast with stock, bay leaf and thyme, cover,
cook on High for 6 hours, transfer roast to a cutting board, cool it down,
shred and transfer to a bowl. Heat up a large pot with the oil over mediumhigh
heat, add onions, stir and cook them for 5 minutes. Add vinegar, stock
from the Crockpot, salt, pepper and beef, stir and cook for 45 minutes.
Divide beef soup Into bowls and serve.
2. Enjoy!
Nutrition Value:calories 632, fat 7, fiber 7, carbs 12, protein 37

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