Beef Pot Roast - Slow-Cooker

By á-43349

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

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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

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

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.