Rating: 4 stars
12 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 7

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

Recipe by Oxmoor House April 2009


Oxmoor House

Recipe Summary

4 mins
7 hrs 7 mins
7 hrs 11 mins
6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef'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.


Cooking Light Fresh Food Fast

Nutrition Facts

228 calories; calories from fat 31%; fat 8g; saturated fat 2g; mono fat 3.1g; poly fat 0.1g; protein 31.3g; carbohydrates 7.4g; fiber 1.1g; cholesterol 89mg; iron 4.2mg; sodium 397mg; calcium 21mg.