Slow-Cooker Autumn Potroast
TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 6 servings.
This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal. —Mary Hankins, Kansas City, Missouri
Ingredients
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1 boneless beef chuck roast (3 pounds)
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1 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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1 tablespoon olive oil
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1-1/2 pounds sweet potatoes, cut into 1-inch pieces
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2 medium parsnips, cut into 1/2 inch pieces
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1 large sweet onion, cut into chunks
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1/3 cup sun-dried tomatoes (not packed in oil)
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3 garlic cloves, minced
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1 teaspoon dried thyme
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2 bay leaves
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1 can (14-1/2 ounces) reduced-sodium beef broth
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3/4 cup dry red wine or additional reduced-sodium beef broth
Directions
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1.
Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
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2.
Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
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3.
Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.
Nutrition Facts
1 each: 593 calories, 24g fat (9g saturated fat), 149mg cholesterol, 732mg sodium, 39g carbohydrate (21g sugars, 6g fiber), 48g protein.
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