Beef Chuck Pot Roast in a Slow Cooker 6ozs of Meat with Broth & veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
60 oz Beef Chuck Arm Pot Roast 7 oz Onions, cut into large chunks 6 oz Petite Carrots13 oz Celery, cut into large chunks1.75 oz Garlic, mashed1.12 lbs Potatoes32 oz Beef Broth32 oz Water
1. Brown Beef Chuck Pot Roast
2. Add all the vegetables that have been cut up into similar sizes, except the potatoes to Slow Cooker.
3. Place the browned Pot Roast on top of the vegetables.
4. Place the cut up Potatoes around the Pot Roast
5. Add the Beef Broth & Water
6. Grind/add about 1 Tablespoon (or less) of Black Pepper
7. Program Slower for 10 hours cooking time or if Slow Cooker is not Programmable, place on low cooking.
I spray my pan with Pam to brown my Pot Roast. After it is brown, I place all the veggies except the Potatoes in the Slow Cooker and then the Pot Roast. I then place the Potatoes around the Pot Roast. After adding the Beef Broth and Water, I ground Black Pepper on top of the Pot Roast. I do not add salt because the Beef Broth already has it. After cooking you can add the salt if you want, but I find that it is not needed.
Cooking time may vary depending on how your slow cooker operates and at what time/temperature you chose to cook you Pot Roast.
9 Servings
(about 6 oz of Beef each, plus broth & veggies equally divided into 9 portions)
Number of Servings: 9
Recipe submitted by SparkPeople user LIMASTAR.
2. Add all the vegetables that have been cut up into similar sizes, except the potatoes to Slow Cooker.
3. Place the browned Pot Roast on top of the vegetables.
4. Place the cut up Potatoes around the Pot Roast
5. Add the Beef Broth & Water
6. Grind/add about 1 Tablespoon (or less) of Black Pepper
7. Program Slower for 10 hours cooking time or if Slow Cooker is not Programmable, place on low cooking.
I spray my pan with Pam to brown my Pot Roast. After it is brown, I place all the veggies except the Potatoes in the Slow Cooker and then the Pot Roast. I then place the Potatoes around the Pot Roast. After adding the Beef Broth and Water, I ground Black Pepper on top of the Pot Roast. I do not add salt because the Beef Broth already has it. After cooking you can add the salt if you want, but I find that it is not needed.
Cooking time may vary depending on how your slow cooker operates and at what time/temperature you chose to cook you Pot Roast.
9 Servings
(about 6 oz of Beef each, plus broth & veggies equally divided into 9 portions)
Number of Servings: 9
Recipe submitted by SparkPeople user LIMASTAR.
Nutritional Info Amount Per Serving
- Calories: 314.9
- Total Fat: 7.5 g
- Cholesterol: 115.6 mg
- Sodium: 437.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.8 g
- Protein: 43.4 g
Member Reviews
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MYSKINNYCHICK
This looks like my recipe...glad I was able to find the calories already counted :) It's super yummy! For extra flavor I sometimes substitute spicy V8 for the water...it gives it a little kick and adds TONS of flavor. My kids LOVE this! Leftovers make a good base for veggie soup. - 9/18/10