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Slow-Cooked Beef Pot Roast

Yield 12 servings
Long, slow cooking tenderizes lean cuts of meat. Other lean roasts you can substitute include round and tip.


  • Cooking spray
  • 1 (3-pound) eye-of-round roast, trimmed
  • 1/2 teaspoon pepper
  • 1 1/4 cups water, divided
  • 1 (0.8-ounce) package brown gravy mix with onions
  • 1 teaspoon cornstarch

Nutrition Information

  • calories 162
  • caloriesfromfat 27 %
  • fat 4.8 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26 g
  • carbohydrate 1.9 g
  • fiber 0.0 g
  • cholesterol 65 mg
  • iron 0.0 mg
  • sodium 192 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Sprinkle roast on all sides with pepper. Add roast to skillet, and cook until browned on all sides; place in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

  2. Combine 1 cup water and gravy mix; pour gravy over roast. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove roast from sauce; cover roast, and keep warm.

  3. Combine remaining 1/4 cup water and cornstarch, stirring until smooth. Slowly stir cornstarch mixture into gravy in slow cooker. Pour mixture into a 1-quart microwave-safe glass measure, stirring until blended. Microwave at HIGH 2 minutes or until thickened, stirring after 1 minute. Serve roast with gravy.

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