Slow Cooker Chicken Taco Soup
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Slow Cooker
Slow Cooker Pot Roast with Peas and Asparagus
Ingredients
- extra-virgin olive oil
- 2–3 lb. beef chuck boneless pot roast
- kosher salt
- Freshly ground black pepper
- 2 bay leaves
- 2 c. dry red wine
- 1 c. low-sodium chicken broth
- 28 oz. crushed tomatoes
- 1 tbsp. tomato paste
- 4 garlic cloves, crushed and peeled
- 2 large onions, peeled and cut into quarters
- 1 lb. asparagus, bottom ends trimmed
- 12 oz. frozen peas
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