Slow-Cooked Pot Roast
Minutes Prep time: 20
Minutes Total time: 500
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 500
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 tablespoon 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 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
5 tablespoons Hunt's® Tomato Paste
1/2 teaspoon granulated sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 76 mg | 8% |
Carbohydrate | 38 g | 13% |
Cholesterol | 84 mg | 28% |
Total Fat | 10 g | 15% |
Iron | 5 mg | 27% |
Calories | 370 kcal | 19% |
Sodium | 502 mg | 21% |
Protein | 32 g | 63% |
Saturated Fat | 3 g | 15% |
Sugars | 12 g | 1% |
Vitamin C | 26 mg | 43% |
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.
Slow-Cooked Pot Roast