Recipe by shanacerny
"This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker."
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ground black pepper
beef pot roast
potatoes, cut into chunks
tomato, cut into chunks
yellow onion, cut into chunks
1 (6.5 ounce) can
Beer is a pot roast BFF!! I sprinkled the roast with Chef Marito's beef seasoning and poured a bottle of brew in the dutch oven, turned the oven to 350. 4 hours later, I added the veggies. The neighborhood smelled Wonderful!! My family NEEDED the comfort of this meal tonight!! THANK YOU THANK YOU Shanacerny!!!
My roast turned out really well, I followed the ingredients, added 1 1/2 tomatoes since mine were small. I really liked the addition of tomatoes to the roast. I browned the meat, but I had browned it after I seasoned it, so whatever came off in pan, once I had the veggies and meat in the crock pot, I just sprinkled more over everything in the pot, later. Since I had started it an hour early, I just put it on low for 2.5 hours, then on high for 2.5 hours. Once it was finished, I took the meat out of the pot onto a cutting board to rest for 10-15 minutes before slicing it; my meat was cooked through and moist.
Very good recipe! Liked the added tartness of the tomatoes. I think I'll try searing the meat first though. Good either way!
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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