Split the Pot Recipe Contest Finalist: Slow Cooker Pot Roast
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 425.6
- Total Fat: 25.6 g
- Cholesterol: 68.0 mg
- Sodium: 390.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.6 g
- Protein: 34.0 g
View full nutritional breakdown of Split the Pot Recipe Contest Finalist: Slow Cooker Pot Roast calories by ingredient
Introduction
Using the umami boost of soy sauce enhances the flavor of this simple recipe. Using the umami boost of soy sauce enhances the flavor of this simple recipe.Number of Servings: 16
Ingredients
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4 pounds beef round, rump, chuck or sirloin roast
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/4 cup olive oil
1/2 cup soy sauce
1 cup water
6 small red potatoes, cut in half
1/2 pound bag baby-cut carrots
3 celery large stalks, chopped
1 medium onion cut in quarters
Tips
Your roast will be so tender you can cut with a fork. The juice is so delicious you can use it instead of gravy.
Directions
Season the roast with garlic powder and pepper.
Heat the oil in a large skillet, add the roast and brown it on all sides.
Place the roast in a slow cooker with the water, soy sauce, and chopped onion. Cook for 8-10 hours on low. Add the vegetables 1 to 1 1/2 hours before the roast is done.
Serving Size: serves 16
Heat the oil in a large skillet, add the roast and brown it on all sides.
Place the roast in a slow cooker with the water, soy sauce, and chopped onion. Cook for 8-10 hours on low. Add the vegetables 1 to 1 1/2 hours before the roast is done.
Serving Size: serves 16
Member Ratings For This Recipe
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