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Slow-Cooked Pot Roast Recipe

  • 4servings
  • 371calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. PAM® Original No-Stick Cooking Spray

  2. 1 tablespoon Pure Wesson® Vegetable Oil

  3. 1 tablespoon all-purpose flour

  4. 1/2 teaspoon ground black pepper

  5. 1 pound boneless beef chuck roast, well trimmed, cut into large pieces

  6. 2 medium red-skinned potatoes, cut into 2-inch pieces

  7. 1 cup sliced carrots

  8. 1/2 cup chopped onion

  9. 2 teaspoons minced garlic

  10. 1/2 cup lower sodium beef broth

  11. 2 tablespoons Worcestershire sauce

  12. 1 can (14 1/2 oz each) Hunt's® Stewed Tomatoes, undrained

  13. 5 tablespoons Hunt's® Tomato Paste-No Salt Added

  14. 1/2 teaspoon granulated sugar

Instructions Jump to Ingredients ↑

  1. Spray inside of 4-quart slow cooker with cooking spray; set aside. Heat oil in large nonstick skillet over medium-high heat. Combine flour and pepper in shallow dish; coat meat with mixture. Place meat in skillet and brown all sides; transfer to slow cooker. Add potatoes, carrots, onion and garlic.

  2. Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. Pour over meat and vegetables.

  3. Cook on LOW 8 hours or HIGH 4 hours.

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