Slow Cooker Pot Roast
Slow Cooker Pot Roast
Enjoy this traditional beef roast meal right from the slow cooker.
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30 min
Prep Time
08 hrs 30 min
Total Time
8
servings Ingredients
Beef
2 (1 tablespoon) Land O Lakes® Butter Balls
1 (3-pound) beef chuck roast, cut into 6 pieces
Vegetables
2 medium (1 cup) carrots, peeled, cut into 1-inch chunks
1 medium (1 cup) turnip, peeled, cut into 1-inch chunks
1 medium onion, cut into 8 wedges
1 small (1 cup) rutabaga, cut into 1-inch chunks
Seasoning
1 (10.5-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
12 teaspoon dried rosemary, crushed
14 teaspoon salt
14 teaspoon pepper
Gravy
3 tablespoons all-purpose flour
3 tablespoons water
2 cups beef juices
How to make
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STEP 1
Melt Butter Balls in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, turning once, 7-9 minutes or until browned.
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STEP 2
Spray 5- to 6-quart slow cooker with nonstick cooking spray. Place all vegetable ingredients in slow cooker; top with browned beef pieces.
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STEP 3
Stir together all seasoning ingredients in medium bowl; pour over beef.
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STEP 4
Cover; cook on Low heat setting 8 hours, High heat setting 6 hours or until meat and vegetables are tender. Remove meat and vegetables to serving platter; keep warm. Reserve beef juices in slow cooker.
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STEP 5
Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Serve gravy with meat and vegetables.
Tip #1
Expecting leftovers? Give this meal a second life and use the beef to make this Philly Cheese Steak Strata.
680 Calories
43 Fat (g)
210 Cholesterol (mg)
540 Sodium (mg)
9 Carbohydrates (g)
2 Dietary Fiber
60 Protein (g)
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