Slow Cooker (or Stovetop*) Pot RoastEn Español (Spanish Version)
Serving Size1/6 of recipeCalories
13 gSaturated Fat4 gSodium
504 mgTotal Carbohydrate
45 gDietary Fiber5 gProtein
Use the leftovers in a stew or for sandwiches.
IngredientsMeasuresReduced-fat cream of mushroom soup1 10.75-ounce canReduced-sodium onion soup mix½ envelopeBeef pot roast2 poundsFreshly ground pepper½ teaspoonPearl onions, skins removed10 ounces (about 2 cups)Baby carrots12-ounce bag (about 2 cups)Clove garlic, minced1Large red potatoes, cut into 1-inch pieces3DirectionsCombine soup and onion soup mix in the bottom of a crock pot.Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes.Cover and cook on high for 3-4 hours, or low for 6-8 hours, until roast is tender and meat thermometer inserted into the thickest part of the roast reads 150-160°F.Slice roast and serve with vegetables and gravy.
*If using the stovetop:
In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown roast on all sides and set aside.Combine soup, 1 cup of water, and onion soup mix in the pot and heat to a simmer. Place roast in the center of the pot and sprinkle with pepper. Reduce heat to a low simmer, cover, and cook for 30 minutes.Add onions, carrots, garlic, and potatoes to pot; recover; and continue cooking for 45 minutes-1 hour, until vegetables and beef are tender and a meat thermometer inserted halfway into the thickest part of the roast reads 150-160°F (cooking time will depend on the shape of the roast).Slice roast and serve with vegetables and gravy.
3 medium-fat meats; 2 starches; 1 vegetable