Slow-Cooker Pot Roast
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 5,514.5
- Total Fat: 352.1 g
- Cholesterol: 1,088.0 mg
- Sodium: 1,472.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.4 g
- Protein: 515.1 g
View full nutritional breakdown of Slow-Cooker Pot Roast calories by ingredient
Introduction
Easy to make pot roast. Use locally raised and harvested beef Easy to make pot roast. Use locally raised and harvested beefNumber of Servings: 1
Ingredients
-
1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
Tips
Cook 6 hours in a slow cooker
Directions
STEP 1
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
STEP 2
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
STEP 3
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Serving Size: Makes 8 services
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISGUMP71.
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
STEP 2
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
STEP 3
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Serving Size: Makes 8 services
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISGUMP71.