Slow Cooker Beef and Lentil Soup

• servings: 8 servings
• active time: 20 minutes
• total time: 8 hours 20 minutes

Ingredients

2 lb. boneless rump roast

1 16 oz. bag of dried lentils

1 yellow onion (chopped)

1-2 carrots (diced)

1-2 celery stalks (diced)

2-3 garlic cloves (minced)

1 bay leaf

2 tsp. salt

Several grinds of fresh black pepper

32 oz carton of beef broth (about 4 cups)

1 tbsp. Better than Bouillon Roasted Beef Base

2 1/2 cups water

Directions

Cube the roast and then sear it in a pan to brown all sides. Add it to the slow cooker with all the other ingredients. Stir everything until the Bouillon paste is combined. Cook in the slow cooker on low for 7-8 hours, or until the beef is tender.

Taste for salt and season accordingly. If soup is too thick, add a little water or broth until you get your desired consistency. Enjoy!

Notes

When prepping, get like, 2 pounds carrots and a full package of celery hearts. Just get already frozen diced onions. Dice all veggies and divide in 3 freezer bags to prep extra batches of veggies.

Helps to dice Stew Beef in smaller chunks than what comes from Costco before searing.

DON'T FORGET TO ACCOUNT FOR TIME TO SEAR PUTTING TOGETHER IN THE AM

Don't worry about specifically 'Better than Bouillon'; I used w/e beef bouillon powder I have