Slow-Cooker Beef and Mushroom Soup

Ingredients

1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
1 tablespoon vegetable oil
1 tablespoon Montreal steak grill seasoning
1 teaspoon salt
1 carton (32 oz) Progresso™ beef flavored broth
8 oz white mushrooms, thinly sliced
2 cups thinly sliced yellow onions
1 cup chopped peeled carrots
2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
2 tablespoons packed brown sugar
3/4 cup uncooked orzo or rosamarina pasta
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves


Directions

Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with grill seasoning and salt. In 12-inch skillet, sear beef over medium heat 3 to 5 minutes on each side, until browned. Transfer beef to slow cooker.

In large bowl, mix broth, mushrooms, onions, carrots, tomato paste and brown sugar. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.

Meanwhile, stir pasta into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until pasta is cooked. Stir in beef, and heat through. Serve topped with cheese and basil.

Tips
Remember to trim the fat from the beef. Some fat in the soup is fine, but large pieces of fat left on the outside of the beef will make the soup greasy.

Want more fresh flavor? Stir in a couple of cups of fresh baby spinach leaves just before serving