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Slow-Cooked Pot Roast

Slow-Cooked Pot Roast

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Hunts.com

Tender pot roast with red potatoes and carrots in a savory tomato sauce.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Spray inside of 4-quart slow cooker with cooking spray; set aside. Heat oil in large nonstick skillet over medium-high heat. Combine flour and pepper in shallow dish; coat meat with mixture. Place meat in skillet and brown all sides; transfer to slow cooker. Add potatoes, carrots, onion and garlic.
  2. Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. Pour over meat and vegetables.
  3. Cook on LOW 8 hours or HIGH 4 hours.
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Reviews

amym23
5
1/11/2013

I didn't like this recipe. It was pretty bland prepared as written and it is really missing something. I'm sure you could mess with it and make it better, but I have other recipes that I would rather make instead of trying this one again.

barbie0114
2
4/8/2013

I thought this was very good, although I did not use lower-sodium broth...I used regular. It seemed to add more flavor and I added two large bay leaves during cooking time. Was very well received by my family. I will be making this again.

carol
1
10/26/2013

Liked this a lot. For more flavor I added 2 bay leaves,half a bottle of beer and some cayenne. My husband loved it!