Recipe by Hunts.com
"Tender pot roast with red potatoes and carrots in a savory tomato sauce."
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PAM® Original No-Stick Cooking Spray
1 tablespoon Pure Wesson(R) Vegetable Oil
Pure Wesson® Vegetable Oil
ground black pepper
boneless beef chuck roast, well trimmed, cut into large pieces
red-skinned potatoes, cut into 2-inch pieces
lower sodium beef broth
1 (14.5 ounce) can
Hunt's® Stewed Tomatoes, undrained
Hunt's® Tomato Paste - No Salt Added
I didn't like this recipe. It was pretty bland prepared as written and it is really missing something. I'm sure you could mess with it and make it better, but I have other recipes that I would rather make instead of trying this one again.
I thought this was very good, although I did not use lower-sodium broth...I used regular. It seemed to add more flavor and I added two large bay leaves during cooking time. Was very well received by my family. I will be making this again.
Liked this a lot. For more flavor I added 2 bay leaves,half a bottle of beer and some cayenne. My husband loved it!
Pretty good basic pot roast recipe, good for experimenting with. We took out the tomatoes/sauce, swapped low sodium for regular broth, added 1/3c of soy sauce, doubled the worty sauce, added 1/3c of lemon juice, and added 3 tbls of dried basil. Tastes fantastic!
My Husband loves this recipe. It's one if he new favorite meals.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooked Pot Roast
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 116
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