Easy Slow-Cooker Pot Roast
TOTAL TIME: Prep: 10 min. Cook: 10 hours
YIELD: 10 servings.
I love pot roast for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering all day. There's nothing better than this easy pot roast slow-cooker recipe. —James Schend, Pleasant Prairie, Wisconsin
Ingredients
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1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
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1 tablespoon canola oil
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6 medium carrots, cut into thirds
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6 medium potatoes, peeled and quartered
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1 large onion, quartered
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3 teaspoons Montreal steak seasoning
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1 carton (32 ounces) beef broth
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3 tablespoons cornstarch
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3 tablespoons water
Directions
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1.
In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours or until beef and vegetables are tender.
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2.
Remove roast and vegetables from slow cooker; keep warm.
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3.
Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts
1 serving: 354 calories, 15g fat (5g saturated fat), 88mg cholesterol, 696mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.
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