Slow cooker pot roast w/ vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 - 2.5 pound beef chuck shoulder roast2 cans ( 14 oz.) beef broth1 (16oz.) bag mini carrots1 medium onion, coarsly chopped5 large potatoes, cubed2 broth cans of water2 packets (0.87oz.) fat free brown gravy mix seasonings to taste ( I use pepper, garlic & lemon pepper)
Pour both cans of broth into slow cooker. Add roast. Turn cooker on low. Add seasonings. Chop onion and potatoes and add to cooker. Add carrots. Season vegetables to taste. Fill cooker with water until just the tops of vegetables are covered. ( approx. 2 broth cans.) Turn cooker on high. Slow cook for 5.5 hours. 5 minutes before your ready to serve, make gravy according to package directions.
Number of Servings: 7
Recipe submitted by SparkPeople user METSMES.
Number of Servings: 7
Recipe submitted by SparkPeople user METSMES.
Nutritional Info Amount Per Serving
- Calories: 441.7
- Total Fat: 5.5 g
- Cholesterol: 86.7 mg
- Sodium: 901.4 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 7.6 g
- Protein: 38.1 g
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