Chunky Pot Roast-Portobello Soup



  1. Trim fat from meat.
  2. Cut meat into 1 1/2-inch pieces.
  3. In a plastic bag combine flour, thyme, and black pepper.
  4. Add meat, a few pieces at a time, shaking to coat.
  5. In a skillet heat 1 tablespoon of the oil over medium-high heat.
  6. Add half the meat and cook 5 minutes.
  7. Transfer meat to a slow cooker.
  8. Repeat with the remaining meat and the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking.
  9. Transfer meat mixture to the cooker.
  10. Stir in broth, wine, tomato paste, and salt.
  11. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
  12. If using low setting, turn to high setting.
  13. Stir in mushrooms and sweet pepper.
  14. Cover and cook for 30 minutes.
  15. Sprinkle each serving with parsley.