Slow-Cooker Fire Roasted Tomato Pot Roast

Slow-Cooker Fire Roasted Tomato Pot Roast

Deborah Harroun from Taste and Tell blog shows a simple way to jazz up a beef roast. Looking for a way to add some new flavors to your Sunday roast? This recipe is not only easy, it’s also full of flavor!

Prep Time



Total Time




4 to 6


boneless beef pot roast (2 lb)
Salt and pepper
package (8 oz) sliced fresh mushrooms (about 3 cups)
lb potatoes, peeled, cut into 2-inch cubes
lb carrots, cut into 2-inch pieces
can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
Chopped fresh Italian (flat-leaf) parsley, if desired
  1. Spray 6- to 7-quart slow cooker with cooking spray. Generously sprinkle all sides of beef with salt and pepper. Place beef in slow cooker.
  2. Arrange mushrooms, potatoes and carrots around beef. Pour cooking sauce over beef and vegetables.
  3. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
  4. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make prep even easier by using baby potatoes—no need to even peel them!
Because the beef is cooked low and slow, an inexpensive cut of beef can be used. The slow cooking allows the beef to become tender.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.