Slow Cooker Pot Roast with Carrots, Potatoes, Garlic, and Brown Sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lb chuck roast without much fat4 large peeled potatoes, cut into 1.5" to 2" chunks1 lb bag of baby carrots1/2 c brown sugar2 tsp mashed or minced garlic1 tsp Tony Chachere's Creole Seasoning (any authentic Cajun seasoning will do IF it's Louisiana made, such as Konriko's or Zataran's--for the love of all that is Holy, do NOT try this with one made in Iowa or California, even if the company makes other fantastic spices)2 c beef broth1 tsp salt
Peel and cut up potatoes.
Add salt to carrots and potatoes. I like about a half-teaspoon for each, but you could cut down on that, replace with non-salt seasoning, or go without.
Spray bottom of slow cooker with your choice of cooking spray or add a barely-there layer of oil using an oil-moistened paper towel.
Add a single-chunk-depth layer of potatoes.
Add a single-carrot-depth layer of carrots.
Put in chuck roast.
Rub Cajun or Creole seasoning into the chuck roast.
Rub garlic into the chuck roast.
Sprinkle a centimeter-deep layer of brown sugar over the chuck roast.
Pour remaining potatoes and carrots into slow cooker. I usually end up with enough to fill in the sides and have a layer above the roast as well.
Cook on low setting for 8 hours. (I chose that cooking time and setting because I like to set it before work and come home to find it done. Please consult your cooker manual if you'd like to make it faster and to verify that this will thoroughly cook the meat.)
Before I separated from my husband, this would feed each of us two large bowls, and a good-sized bowl for each of the four kids, with me eating leftovers from it for the next two or three meals. Still, I'm going to call it 6 servings because the carrots and potatoes don't go as far as I'd like.
My favorite trick was putting it into the fridge after the first meal, then scraping the coagulated fat layer off the top before reheating it.
*Please consult your slow cooker's manual to verify that this process will thoroughly cook your meat, or use a meat thermometer to be sure the interior is hot enough. Mad cow disease is funny until it happens to you. Which is why I still think it's funny, but cook my meat all the way through.
Trust me--this roast is fantastic. It's a huge hit in my family, very filling, and knocks out the sweet-tooth and protein cravings in one fell swoop.
Serving Size: Makes 6 bowl-fulls of meat and potatoes
Number of Servings: 6
Recipe submitted by SparkPeople user KCATHY.
Add salt to carrots and potatoes. I like about a half-teaspoon for each, but you could cut down on that, replace with non-salt seasoning, or go without.
Spray bottom of slow cooker with your choice of cooking spray or add a barely-there layer of oil using an oil-moistened paper towel.
Add a single-chunk-depth layer of potatoes.
Add a single-carrot-depth layer of carrots.
Put in chuck roast.
Rub Cajun or Creole seasoning into the chuck roast.
Rub garlic into the chuck roast.
Sprinkle a centimeter-deep layer of brown sugar over the chuck roast.
Pour remaining potatoes and carrots into slow cooker. I usually end up with enough to fill in the sides and have a layer above the roast as well.
Cook on low setting for 8 hours. (I chose that cooking time and setting because I like to set it before work and come home to find it done. Please consult your cooker manual if you'd like to make it faster and to verify that this will thoroughly cook the meat.)
Before I separated from my husband, this would feed each of us two large bowls, and a good-sized bowl for each of the four kids, with me eating leftovers from it for the next two or three meals. Still, I'm going to call it 6 servings because the carrots and potatoes don't go as far as I'd like.
My favorite trick was putting it into the fridge after the first meal, then scraping the coagulated fat layer off the top before reheating it.
*Please consult your slow cooker's manual to verify that this process will thoroughly cook your meat, or use a meat thermometer to be sure the interior is hot enough. Mad cow disease is funny until it happens to you. Which is why I still think it's funny, but cook my meat all the way through.
Trust me--this roast is fantastic. It's a huge hit in my family, very filling, and knocks out the sweet-tooth and protein cravings in one fell swoop.
Serving Size: Makes 6 bowl-fulls of meat and potatoes
Number of Servings: 6
Recipe submitted by SparkPeople user KCATHY.
Nutritional Info Amount Per Serving
- Calories: 724.0
- Total Fat: 29.5 g
- Cholesterol: 90.3 mg
- Sodium: 942.0 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 7.2 g
- Protein: 49.7 g
Member Reviews