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Pot Roast with Gravy

  • 10servings
  • 375minutes
  • 220calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck eye roast (2-1/2 lb.)

  2. 1-3/4 lb. small red potatoes (about 10), quartered

  3. 10 carrot s, peeled, quartered

  4. 1 large onion , cut into 1/2-inch-thick slices

  5. 1 bottle (18 oz.) KRAFT Original Barbecue Sauce

  6. 3 Tbsp. flour

  7. 1/3 cup water

Instructions Jump to Ingredients ↑

  1. PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

  2. REMOVE meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.

  3. MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.

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