Slow Cooker pot roast

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.5
  • Total Fat: 12.4 g
  • Cholesterol: 127.9 mg
  • Sodium: 550.2 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 8.4 g
  • Protein: 50.6 g

View full nutritional breakdown of Slow Cooker pot roast calories by ingredient


Introduction

I throw this in the slow cooker in the morning, set it for 10 hours (go to work...), and you don't need a knife to cut the roast when it's done. A little heavy on the salt (onion soup mix), but great flavour. Any leftover veggies/broth can be thrown in a pot with some more water and black pepper, add some extra onions and whatever veggies are in the fridge, and you have a great home-made beef soup. I throw this in the slow cooker in the morning, set it for 10 hours (go to work...), and you don't need a knife to cut the roast when it's done. A little heavy on the salt (onion soup mix), but great flavour. Any leftover veggies/broth can be thrown in a pot with some more water and black pepper, add some extra onions and whatever veggies are in the fridge, and you have a great home-made beef soup.
Number of Servings: 4

Ingredients

    1 pouch Lipton Onion Soup Mix (dry)
    1 large can crushed tomatoes
    2 large carrots
    3 small potatoes (yukon gold)
    1/4 medium onion
    3 green onions, whites only
    2 cloves garlic, chopped fine
    Approx 1 pound beef
    3 stalks celery
    1 cup sliced mushrooms

Directions

Put the beef in the bottom of the slow cooker, surround it with the veggies (onions on top, carrots and potatoes on the bottom), pour the soup mix over the lot of it, then the tomatoes. Add a cup of water if you're going to be late, or have the room in the slow cooker (this will give you more broth for soup later!).

Set the slow cooker for at least 6 hours, 10 is best - the beef just falls apart.

This makes four servings, and any broth that doesn't get used can be saved for soup.

Number of Servings: 4

Recipe submitted by SparkPeople user ETERNALDELIRIUM.