Ingredients Jump to Instructions ↓

  1. 12 small white potatoes, peeled

  2. 1 boneless beef chuck roast (about 3 pounds)

  3. 1 tablespoon canola oil

  4. 1 cup chopped onion

  5. 1 can (15 ounces) tomato sauce

  6. 1/4 cup packed brown sugar

  7. 2 to 3 tablespoons Worcestershire sauce

  8. 2 tablespoons cider vinegar

  9. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. Brown in oil on all sides in a large skillet. Transfer meat to the slow cooker. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and potatoes. Cover and cook on high for 4-6 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened; serve with potatoes and meat. Yield: 6-8 servings.


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