- 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
- 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
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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