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Slow-Cooked Pot Roast

By: Hunts.com

"Tender pot roast with red potatoes and carrots in a savory tomato sauce."

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Prep Time:
20 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

PAM® Original No-Stick Cooking Spray
1 tablespoon Pure Wesson® Vegetable Oil
1 tablespoon all-purpose flour
1/2 teaspoon ground black pepper
1 pound boneless beef chuck roast, well trimmed, cut into large pieces
2 medium red-skinned potatoes, cut into 2-inch pieces
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons minced garlic
1/2 cup lower sodium beef broth
2 tablespoons Worcestershire sauce
1 (14.5 ounce) can Hunt's® Stewed Tomatoes, undrained
5 tablespoons Hunt's® Tomato Paste - No Salt Added
1/2 teaspoon granulated sugar

Directions

Spray inside of 4-quart slow cooker with cooking spray; set aside. Heat oil in large nonstick skillet over medium-high heat. Combine flour and pepper in shallow dish; coat meat with mixture. Place meat in skillet and brown all sides; transfer to slow cooker. Add potatoes, carrots, onion and garlic.
Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. Pour over meat and vegetables.
Cook on LOW 8 hours or HIGH 4 hours.

Nutritional Information

Amount Per Serving Calories: 287 | Total Fat: 12.9g | Cholesterol: 41mg Powered by ESHA Nutrient Database

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