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Slow-Cooker Beef Pot Roast

Photo: Oxmoor House

Prep time 4 mins
Cook time 7 hrs, 7 mins
Yield 6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)
Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.

Ingredients

  • 1 (8-ounce) package presliced mushrooms
  • 1 (8-ounce) container refrigerated prechopped green bell pepper
  • Cooking spray
  • 1/4 cup plus 2 tablespoons ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 pounds boneless shoulder pot roast

Nutrition Information

  • calories 228
  • caloriesfromfat 31 %
  • fat 8 g
  • satfat 2 g
  • monofat 3.1 g
  • polyfat 0.1 g
  • protein 31.3 g
  • carbohydrate 7.4 g
  • fiber 1.1 g
  • cholesterol 89 mg
  • iron 4.2 mg
  • sodium 397 mg
  • calcium 21 mg

How to Make It

  1. Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

  2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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