Crockpot Pot Roast Recipe | Yummly
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Crockpot Pot Roast

MILES-MEREDITHTHOMPSON
6Ingredients
45Minutes
780Calories
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Description

Ingredients

US|METRIC
4 SERVINGS
  • 1 tablespoon cornstarch
  • 8 medium carrots (cut into thirds)
  • 2 onions (medium, each cut into 8 wedges)
  • coarse salt
  • 1 beef chuck roast (3 pounds, trimmed of excess fat)
  • 2 tablespoons worcestershire sauce
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    Directions

    1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
    2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
    3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
    4. VARIATION - Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

    NutritionView More

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    780Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories780Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol185mg62%
    Sodium540mg23%
    Potassium1390mg40%
    Protein56g110%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A410%
    Vitamin C20%
    Calcium10%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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