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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Slow-Cooker Beef Pot Roast

Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.

Oxmoor House APRIL 2009

  • Yield: 6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)
  • Cook time:7 Hours, 7 Minutes
  • Prep time:4 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 31%
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 31.3g
  • Carbohydrate: 7.4g
  • Fiber: 1.1g
  • Cholesterol: 89mg
  • Iron: 4.2mg
  • Sodium: 397mg
  • Calcium: 21mg
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Slow-Cooker Beef Pot Roast recipe

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