Rosemary Pot Roast
Minutes Prep time: 15
Minutes Total time: 315
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 315
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 pounds boneless beef chuck roast
3 small baking potatoes, cut into 1-1/2-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Rosemary & Oregano, undrained
1 can (10-3/4 oz each) condensed reduced fat and sodium cream of mushroom soup
1/2 cup water
2 tablespoons Hunt's® Tomato Paste
2 teaspoons dried rosemary
1/2 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 106 mg | 11% |
Carbohydrate | 30 g | 10% |
Cholesterol | 130 mg | 43% |
Total Fat | 11 g | 18% |
Iron | 6 mg | 31% |
Calories | 418 kcal | 21% |
Sodium | 635 mg | 26% |
Protein | 46 g | 92% |
Saturated Fat | 4 g | 21% |
Sugars | 6 g | 1% |
Vitamin C | 15 mg | 25% |
Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside.
Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.
Rosemary Pot Roast