Slow Cooker Beef Pot Roast

This slow cooker beef pot roast is ideal comfort food served with mashed potatoes to soak up the sauce

This slow cooker beef pot roast is ideal comfort food served with mashed potatoes to soak up the sauce

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 Time: 4 minutes
Cook Time: 7 hours, 7 minutes
Yield: 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
Preparation
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

Source: My Recipes websit from Cooking Light, Southern Living

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