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
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.
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!!!
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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