United States
FrancaisSlow-cooked Saucy Pot Roast
Cook this recipe once and eat it for days! Make a big batch and enjoy Pot Roast Pasta tomorrow!
Perfectly Balance Your Plate
Serve with 1⁄2 cup mashed potatoes and 1 cup steamed veggies.
Ingredients
4 carrots
2 celery stalks
1 can (28 oz/796 ml) plum tomatoes
4 cups sliced mushrooms
2 cans (5.5 oz/156 ml) tomato paste
2 tbsp Sun-Kissed Tomato Dip Mix, or Spinach Dip Mix
2–3 tsp sugar
4 lbs (1.8 kg) beef pot roast (cross-rib or blade)
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
Preparation
- Peel and slice carrots. Chop celery. Drain and rinse tomatoes.
- To slow cooker, add carrots, celery, mushrooms, and tomato paste. Add tomatoes and, using your hands, gently break them up. Stir in dip mix, seasoning, and sugar.
- Season beef with salt and pepper and add to slow cooker. Spoon liquid in slow cooker overtop.
- Cover and cook 6 hr on high or 10 hr on low, until beef is fork-tender.
- Thickly slice beef and serve with sauce from slow cooker.
Nutritional Information
Per serving: Calories 350, Fat 19 g (Saturated 8 g, Trans 0 g), Cholesterol 120 mg, Sodium 190 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 3 g), Protein 32 g.
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Classic Meatloaf Seasoning (Pack of 3)
Sea Salt (Grinder)
Black Pepper (Grinder)