Easy Slow-Cooker Fire Roasted Pot Roast

33 Ratings

26 Comments

Kitchen Tested

Prep 15 min
Total 4 hr 15 min
Servings 6

Pot roast is easier and tastier than ever! MORE+ LESS-

By Betty Crocker Kitchens

Updated May 21, 2015

Ingredients

large onion, halved, thinly sliced

lb small red potatoes, cut into quarters

bag (12 oz) ready-to-eat baby-cut carrots

tablespoon chopped garlic

boneless beef pot roast (2 1/2 to 3 lb)

teaspoon salt

1/2

teaspoon pepper

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Chopped fresh parsley, if desired

Steps

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1

Spray 5- to 6-quart slow cooker with cooking spray.
2

Arrange onion, potatoes, carrots and garlic in bottom of slow cooker.
3

Place beef over vegetables. Sprinkle with salt and pepper. Pour tomatoes over beef and vegetables.
4

Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 6 to 8 hours. Serve beef and vegetables with sauce. Garnish with parsley.

Expert Tips

Resist the urge to open up the slow cooker. You will get best results if you keep it closed.
Trim off excess fat from your beef pot roast before cooking. This will make the sauce less fatty.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 8g 39% Trans Fat 1g
Cholesterol: 120mg; 40%
Sodium: 620mg; 26%
Potassium: 1090mg; 31%
Total Carbohydrate: 25g; 8%
Dietary Fiber 4g 17% Sugars 4g
Protein: 37g

% Daily Value*:

Vitamin A: 190%; 190%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 20%; 20%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;