Slow Cooker Beef Pot Roast

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Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.

Prep: 4 minutes; Cook: 7 hours and 7 minutes

Yield: 6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)

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  • 6

Ingredients

  • 1 (8-ounce) package presliced mushrooms
  • 1 (8-ounce) container refrigerated prechopped green bell pepper
  • Cooking spray
  • 1/4 cup plus 2 tablespoons ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 pounds boneless shoulder pot roast

Preparation

Step 1

1. Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

3. Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.

Nutritional Information
Calories:228 (31% from fat)
Fat:8g (sat 2g,mono 3.1g,poly 0.1g)
Protein:31.3g
Carbohydrate:7.4g
Fiber:1.1g
Cholesterol:89mg
Iron:4.2mg
Sodium:397mg
Calcium:21mg

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