Slow Cooker (or Stovetop*) Pot Roast
En Español (Spanish Version)

Nutrition Facts
Serving Size1/6 of recipeCalories528Total Fat13 gSaturated Fat4 gSodium504 mgTotal Carbohydrate45 gDietary Fiber5 gProtein54 g
Servings and Times
Servings6
Tip: Use the leftovers in a stew or for sandwiches.

Ingredients and Preparation
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 pieces3
  • Directions
  • Combine 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.




  • Exchanges
    3 medium-fat meats; 2 starches; 1 vegetable




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