Split the Pot Recipe Contest Finalist: Slow Cooker Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 pounds beef round, rump, chuck or sirloin roast1 tablespoon garlic powder1/2 tablespoon black pepper1/4 cup olive oil1/2 cup soy sauce1 cup water6 small red potatoes, cut in half1/2 pound bag baby-cut carrots3 celery large stalks, chopped1 medium onion cut in quarters
Season the roast with garlic powder and pepper.
Heat the oil in a large skillet, add the roast and brown it on all sides.
Place the roast in a slow cooker with the water, soy sauce, and chopped onion. Cook for 8-10 hours on low. Add the vegetables 1 to 1 1/2 hours before the roast is done.
Serving Size: serves 16
Heat the oil in a large skillet, add the roast and brown it on all sides.
Place the roast in a slow cooker with the water, soy sauce, and chopped onion. Cook for 8-10 hours on low. Add the vegetables 1 to 1 1/2 hours before the roast is done.
Serving Size: serves 16
Nutritional Info Amount Per Serving
- Calories: 425.6
- Total Fat: 25.6 g
- Cholesterol: 68.0 mg
- Sodium: 390.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.6 g
- Protein: 34.0 g
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