Recipe by MakeItHealthy
"Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and LOTS of fresh vegetables and seasonings."
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salt and ground black pepper to taste
reduced-sodium beef stock
potatoes, peeled and cubed
chopped fresh parsley
This recipe turned out to be very delicious! I did change a couple things just to be what I consider adventurous. It was still good, but I think I should have stuck to the recipe. I used 2 small cans beef broth, no celery, more carrots, and only one onion. My husband likes the juicy part of the meal, but we both agreed that it was too watery with the 2 cans beef broth. I could have used one can beef broth and maybe one can cream of mushroom soup with french onion soup mix. That would have made the juicy party thicker. I also cooked on high for 3 hours and low for 4 hours. The meat was very tender.
Good, everyday pot roast. With the beef, salt and potatoes, it's hard for me to consider this a healthy dinner. Just healthier than other pot roast options.
I added 1/2 cup water. And I added a package of dry onion mix to this. Cooked on High for 4 hours, then low for 3 hours. AWESOME.
The whole house smells amazing! Not the most time-friendly crockpot recipe since you add veggies during the cooking time, but well worth it. Everything cooked up perfectly. It was a great base to add my personal touches, and used ingredients I already had on hand. I used part sweet potato and part russett potatoes, and got great flavor. Yum.
This is very easy and has great flavor. A 3 lb. pot roast would have been too much for us so I used a flat iron steak I had hanging around, floured and browned it in a skillet before adding it to the broth. So simple and good. You can’t go wrong.
I literally just finished eating this recipe. It's delicious! I used Montreal steak seasoning instead of just salt and pepper. I also added a can of progresso recipe starter mushroom that I had lying around. The meat came out tender and flavorful.
This is the time of year for dishes like these; since my wife and I are trying to watch what we eat (and how much) we cook alot more at home than we used to. I've done some time on the line in various restaurants but I'll confess to not paying much attention to recipes and while I'm an ok cook, I rely mostly on my Mom's recipes, which are fantastic. However, my Mom rarely used a crockpot, all of her recipes are of the from-scratch, old school variety and frankly, I don't always want to spend that much time prepping and cooking, so thank you AllRecipes, and all of you fine contributors.
This is my go-to recipe for crockpot pot roast- simple (well, the searing part can be a bit of a bear) and relatively easy to put together, I do like Mr. Popeil says- set it and forget it. I actually have that rotisserie thing of his, but it isn't nearly as good as meat done in the crock pot (or standard pot if that's your thing). I typically use a top or bottom round just because I prefer that cut for roasts; I use regular broth and I'll shave a clove of garlic and lay it on top of the meat just before I close the top. Rather than the two-stage process the recipe calls for, I combine all of the ingredients and cook it for 4 to 4 1/2 hours on high. Comes out perfect every time.
Easy prep and cooks all day! Very tasty. Will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Marie's Easy Slow Cooker Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
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