Beef pot roast in slow cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beef chuck, arm pot roast, approx 3 lb *Beef Broth - Swanson Low Sodium, 1.5 cup- one can*98% Fat Free Cream of Mushroom Soup (Great Value), 1.0 cup - one can*Balsamic Vinegar Pompeian, 2 tbsp *Pompeian Gourmet Red Wine Vinegar, 2 tbsp *Fresh Garlic (1 clove = 3g), 18 gram(s)- 6 cloves,smashed and peeled. Bay Leaf, .5 grams - 2 bay leavesonions, raw, 1 large -quartered*Baby Carrots, Raw, 6 oz - approx 1C
Salt and pepper the roast
Quarter onion and smash and peel the garlic.
Add onion, garlic, carrots to the crockpot/;slow cooker
Put roast on top of veggies in crockpot.
Pour vinegars, beef broth, cream of mushroom soup into crockpot.I like to kind of coat the top of the roast with the soup.
Add 2 bay leaves.
Cook on high for 1 hour, then turn down to low setting for an additional 6-7 hours, checking for tenderness. Remove the garlic cloves.
This will serve 8 hungry folks-3 oz of meat along with some of the carrots and onion. Pairs nicely with homemade mashed potatoes and you can make gravy from some of the remaining liquid in the crock pot after roast has cooked. I serve the roast on a platter, cut up into chunks with the cooked veggies surrounding it.
Number of Servings: 8
Recipe submitted by SparkPeople user ZEPPYB.
Quarter onion and smash and peel the garlic.
Add onion, garlic, carrots to the crockpot/;slow cooker
Put roast on top of veggies in crockpot.
Pour vinegars, beef broth, cream of mushroom soup into crockpot.I like to kind of coat the top of the roast with the soup.
Add 2 bay leaves.
Cook on high for 1 hour, then turn down to low setting for an additional 6-7 hours, checking for tenderness. Remove the garlic cloves.
This will serve 8 hungry folks-3 oz of meat along with some of the carrots and onion. Pairs nicely with homemade mashed potatoes and you can make gravy from some of the remaining liquid in the crock pot after roast has cooked. I serve the roast on a platter, cut up into chunks with the cooked veggies surrounding it.
Number of Servings: 8
Recipe submitted by SparkPeople user ZEPPYB.
Nutritional Info Amount Per Serving
- Calories: 547.6
- Total Fat: 33.7 g
- Cholesterol: 103.3 mg
- Sodium: 399.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.1 g
- Protein: 49.8 g
Member Reviews