This hearty Pot Roast Soup is ready in minutes thanks to some pressure cooking. So rich and delicious and perfect for a chilly fall dinner.
1) Cut the beef roast into about 1-inch cubes and season well with salt and pepper.
2) Turn the Crock-Pot® Express Crock Multi-Cooker to Brown/Saute and add the olive oil. When pot is hot, add beef and brown well on all sides for a few minutes per side. Remove beef.
3) Keeping the cooker on the brown setting, add the chopped onions, carrots, celery, green pepper, and garlic. Cook for 6-7 minutes, stirring occasionally, until veggies start to take on some color and soften slightly (they won’t be completely cooked at this point). Remove vegetables.
4) Return the beef to the cooker along with farro or barley, beef stock, tomato paste, and thyme. Lock the lid on the cooker and press the Meat/Stew setting. Set the pressure for High and the timer for 20 minutes.
5) When timer goes off, allow cooker to slowly cool for five minutes. Then use a spoon to open the steam valve and release steam.
6) Carefully open the lid (there will still be some steam). Add the reserved vegetables back to the pot and press the Brown/Saute button to keep the soup hot. Simmer for a few minutes to combine flavors and finish cooking the vegetables. Taste the soup and season to your liking with salt and pepper.
7) Serve the soup in bowls while hot.
Leftover soup freezes great and will keep in the fridge for up to a week. Soup is best reheated on the stovetop over low heat. You may need to add a little water to it while reheating.