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Recipes

Slow-Cooked Pot Roast

Tender pot roast with red potatoes and carrots in a savory tomato sauce

Recipe Rating

27 ratings.



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Time:

Hands On: 20 minutes
Total Time: 8 hours 20 minutes

Servings:

Makes 4 servings (1-1/2 cups each)

Ingredients

  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1 pound boneless beef chuck roast, well trimmed, cut into large pieces
  • 2 medium red-skinned potatoes, cut into 2-inch pieces
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/2 cup lower sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
  • 5 tablespoons Hunt's® Tomato Paste-No Salt Added
  • 1/2 teaspoon granulated sugar
Directions
  1. 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 4-quart 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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MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
354
% Daily Value*
Total fat
15%
9 g
Saturated fat
15%
3 g
Cholesterol
21%
64 MG
Sodium
22%
528 MG
Carbohydrate
12%
35 g
Dietary fiber
19%
5 g
Sugars
1%
12 g
Protein
63%
32 g
Vitamin A
106%
Vitamin C
44%
Calcium
8%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information