Healthier Marie's Easy Slow Cooker Pot Roast Recipe - Allrecipes.com
Healthier Marie's Easy Slow Cooker Pot Roast Recipe
  • READY IN 8+ hrs

Healthier Marie's Easy Slow Cooker Pot Roast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 20 mins

Directions

  1. Season the chuck roast with salt and pepper.
  2. Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2012

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.

 
Most Helpful Critical Review
Dec 14, 2013

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.

 
Oct 07, 2012

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.

 
Nov 28, 2012

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.

 
Nov 29, 2012

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.

 
Jan 27, 2013

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.

 
Jan 21, 2013

Easy prep and cooks all day! Very tasty. Will make it again.

 
Oct 06, 2014

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.

 

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Nutrition

  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

MakeItHealthy
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