Slow Cooker Pot Roast
Source: Spice it up! Winter 2014/2015

  • Serves 8
  • Preparation Time: 10 minutes
  • Cooking Time: 8 hours
  • 350°F

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Ingredients

Adjust Servings:
4 whole shallots peeled and cut in half
1 cup button mushrooms halved
1/2 cup no salt added beef broth (you can replace the beef stock with water or wine or a combination of both)
2 tablespoons cornstarch
1/2 teaspoon dry rosemary
1/2 teaspoon dry thyme
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 pounds (900g) beef chuck roast
2 cups frozen green beans

Nutrient Analysis

PER SERVING:

1/8 of recipe


RENAL EXCHANGE:

3 Protein + 1 Vegetable


Calories
200Kcal
Protein
24g
Carbohydrates
7g
Fibre
1g
Total Fat
8g
Saturated Fat
3g
Cholesterol
65mg
Sodium
91mg
Potassium
474mg
Phosphorus
222mg


Slow Cooker Pot Roast:
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Ingredients

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Preparation

1
Done

Turn the slow cooker setting to LOW.

If using the oven: Choose 350°F and roast in a Dutch oven or heavy pot for 3 hours (covered).

2
Done

Add the shallots and mushrooms to the bottom of the slow cooker. Make a slurry with the beef broth and cornstarch and pour over the vegetables.

3
Done

Mix the rosemary, thyme, garlic powder, and pepper and rub the roast with it. Place the roast on top of the vegetables and close the lid.

4
Done

After 7 1/2 hours, check for doneness. The roast should be fork tender.

5
Done

Add the green beans to the slow cooker and continue cooking for 30 more minutes.

6
Done

Serve pot roast with noodles or rice.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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