Slow-Cooker Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tablespoon cornstarch8 medium carrots, cut into thirds2 medium onions, each cut into 8 wedgesCoarse salt and ground pepper1 beef chuck roast (3 pounds), trimmed of excess fat2 tablespoons Worcestershire sauce
STEP 1
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
STEP 2
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
STEP 3
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Serving Size: Makes 8 services
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISGUMP71.
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
STEP 2
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
STEP 3
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Serving Size: Makes 8 services
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISGUMP71.
Nutritional Info Amount Per Serving
- Calories: 5,514.5
- Total Fat: 352.1 g
- Cholesterol: 1,088.0 mg
- Sodium: 1,472.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.4 g
- Protein: 515.1 g
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