Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.
1 (8-ounce) package presliced mushrooms
1 (8-ounce) container refrigerated prechopped green bell pepper
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
How to Make It
Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
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.
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I made this for the second time last night and, with a few tweaks, it definitely gets 5 stars. Skip that whole searing step, it's not needed. Definitely skip that cooking on high for one hour thing! The first time I made it, I could tell it would have been delicious, if I hadn't needed one of my expensive steak knives to cut through it. So last night, I just dumped the roast in with the veggies, covered with the sauce, and left it on low for about 6-7 hours. I also added a bag of baby carrots to the pot. I didn't even need a knife last night. It was perfect! Love this easy to make, easy to love dish.
After reading all of the posted reviews, I tweaked the recipe accordingly. Omitted searing but did trim more fat off roast, added fresh veggies (carrots, tomatoes, broccoli crowns), one can of Swanson fat free and 33% salt free beef broth, a can of Campbell beef gravy, made the ketchup mixture but only added a dash of sea salt, garlic powder, onion powder, & ground turmeric with the 1/2 tsp fresh ground pepper. Poured the ketchup mixture on top of the meat and threw in 3 fresh leaves of sweet basil. I did cook for 1 hour on high then set to low for 7 hours. With 3 more hours left, I added The Small Potato Company variety dynamic duo potatoes (small gold and red potatoes) and resumed cooking. Husband and adult daughter declared it a tastebud delight. We had a small amount left over that was quickly claimed by our daughter for her dinner for the following night. Definitely a keeper!
A family favorite and so easy! I do sear to help keep the juices inside the meat. 8 hours in the crockpot, mashed potatoes, and a veggie on the side. I don't add veggies to the meat - just the sauce and the roast. I add a little gravy to the mix as well so that the sauce is a little thicker.
I used a 4 1/2 boneless chuck roast studded with smashed garlic cloves (4-6, depending on size of clove) in a 6 qt crock pot. I skipped the searing of the roast. I doubled everything except the bell pepper and mushrooms as I wanted the veggies only for their flavor and moisture. I had half a fresh bell pepper so I just sliced it. I cooked it on low for 8 hours. I served it with roasted carrots, onions and Potato Inspirations bite-size potatoes. All the fam loved it! This is now my go-to pot roast recipe.
This pot roast was so dry, and in a crock pot?! I ended up having to cook it another 6 hours in beef broth in order for it to even be edible. I will NOT be making this recipe again!! Don't waste your time on this one.