Autumn Pot Roast

Autumn Pot Roast

shanacerny 1

"This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker."
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Ingredients

4 h 15 m servings 259 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
  2. Cook on High for 4 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

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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 n...

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 brown...

I cooked this recipe for 4 hours on low and 1.5 hours on high and the meat, potatoes and onions were nice and tender. The carrots were slightly under cooked. If you are using larger baby carrots...

Very good recipe! Liked the added tartness of the tomatoes. I think I'll try searing the meat first though. Good either way!

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