Harvest Pot Roast

Harvest Pot Roast
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 390.8
  • Total Fat: 12.4 g
  • Cholesterol: 99.0 mg
  • Sodium: 311.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 41.6 g

View full nutritional breakdown of Harvest Pot Roast calories by ingredient
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Number of Servings: 8


    3 pounds boneless chuck roast, trimmed and blotted dry
    1 teaspoon dried thyme
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon canola oil
    1 medium-size onion, thinly sliced
    1 tablespoon tomato paste
    2 tablespoons all-purpose four
    1/2 cup red wine
    1/2 cup low-sodium beef broth
    4 medium-size carrots, peeled, quartered lengthwise and cut into 1-inch pieces
    3 ribs celery, cut into 1-inch pieces
    1-1/2 pounds new potatoes, scrubbed and quartere


1. Sprinkle roast with 1/4 teaspoon each thyme, salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook roast 1 to 2 minutes per side or until browned; transfer roast to slow cooker.

2. Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened. Stir in tomato paste and cook 1 minute, stirring constantly. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in wine, broth and 1-1/2 cup water; bring to a boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.

3. When there is 3 hours cook time remaining on HIGH or 4 hours on LOW, remove meat from slow cooker and stir in carrots, celery, potatoes and remaining 3/4 teaspoon thyme. Return meat to slow cooker for remaining cook time.

4. Remove meat from slow cooker; slice. Stir remaining 1/4 teaspoon salt into liquid. Serve roast with vegetables and sauce. Makes 8 servings.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANNE_SP.

TAGS:  Beef/Pork |

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