Tasty One-Pot's Slow Cooker Pot Roast
- Number of Servings: 10
Ingredients
1.5 lb baby potatoes1 cup Baby Carrots12-15 Pearl Onions3.5 lb beef chuck roast1 tbsp garlic powderSalt, to tastepepper, to taste1 tbsp cornstarch1 tbsp water2 tbsp Worcestershire Sauce2 sprigs rosemary2 sprigs thymeOptional:1 baguette, cut into 5 inch pieces.
In slow cooker, add the potatoes, carrots, and onions to make a base for the meat. Sear the roast on all sides on the stovetop. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the lid and cook on high for 5 hours or low for 7.
Remove lid and place sprigs of rosemary and thyme on top of the meat and cook for 1 more hour.
Remove rosemary and thyme.
Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an amazing dipping sauce.
Serving Size: Makes approx 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KA.BARRY.
Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the lid and cook on high for 5 hours or low for 7.
Remove lid and place sprigs of rosemary and thyme on top of the meat and cook for 1 more hour.
Remove rosemary and thyme.
Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an amazing dipping sauce.
Serving Size: Makes approx 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KA.BARRY.
Nutritional Info Amount Per Serving
- Calories: 476.1
- Total Fat: 31.8 g
- Cholesterol: 130.7 mg
- Sodium: 142.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.8 g
- Protein: 33.2 g
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