Slow Cooker Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 beef chuck roastfresh cracked black pepperwhole onion, quartered3 stalks celery, chopped in chunks2 handfuls baby carrots, rough chopped8 baby red potatoes, halved1 can beef broth1 can diced tomatoes1/4 c. chopped parsely
makes 4 servings
Coat roast in fresh cracked black pepper. Heat nonstick skillet over med-high heat and coast with olive oil spray. Sear roast 1-2 min each side. Remove from heat.
Chop onion, carrot, celery and place in bottom of slow cooker. Place roast on top of vegetables. Wash and cut potatoes in half. Place around roast. Pour beef broth and canned tomatoes over roast and vegetables. Sprinkle chopped parsely over roast. Cover and cook on low for 6-8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user EJFICKROW.
Coat roast in fresh cracked black pepper. Heat nonstick skillet over med-high heat and coast with olive oil spray. Sear roast 1-2 min each side. Remove from heat.
Chop onion, carrot, celery and place in bottom of slow cooker. Place roast on top of vegetables. Wash and cut potatoes in half. Place around roast. Pour beef broth and canned tomatoes over roast and vegetables. Sprinkle chopped parsely over roast. Cover and cook on low for 6-8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user EJFICKROW.
Nutritional Info Amount Per Serving
- Calories: 418.9
- Total Fat: 6.5 g
- Cholesterol: 102.1 mg
- Sodium: 660.4 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 6.6 g
- Protein: 43.1 g
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