Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and LOTS of fresh vegetables and seasonings.
Original recipe makes 6 to 8 servings
3 pounds chuck roast
salt and ground black pepper to taste
1 cup reduced-sodium beef stock
2 onions, chopped
2 pounds potatoes, peeled and cubed
3 carrots, chopped
1 stalk celery, chopped
1/4 cup chopped fresh parsley
8 hrs 20 mins
- Season the chuck roast with salt and pepper.
- Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
Calories: 350 kcal
Carbohydrates: 25.4 g
Cholesterol: 79 mg
Fat: 15.5 g
Fiber: 3.9 g
Protein: 26.7 g
Sodium: 157 mg