Healthier Marie's Easy Slow Cooker Pot Roast

9 Reviews

Prep: 20 min
Cook: 8 hr
Ready In: 8 hr 20 min

“Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and LOTS of fresh vegetables and seasonings.” - by MakeItHealthy

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
350 cal
17%

Fat
15.5 g
24%

Carbs
25.4 g
8%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

runmommy16

Jun. 9, 2012

"This recipe turned out to be very delicious! I did change a couple things just to be what I consider adventurous. It was still good, but I think I should have stuck to the recipe. I used 2 small cans ..." See morebeef broth, no celery, more carrots, and only one onion. My husband likes the juicy part of the meal, but we both agreed that it was too watery with the 2 cans beef broth. I could have used one can beef broth and maybe one can cream of mushroom soup with french onion soup mix. That would have made the juicy party thicker. I also cooked on high for 3 hours and low for 4 hours. The meat was very tender."

DzzRed

Oct. 7, 2012

"I added 1/2 cup water. And I added a package of dry onion mix to this. Cooked on High for 4 hours, then low for 3 hours. AWESOME...." See more"

Corrine

Nov. 28, 2012

"The whole house smells amazing! Not the most time-friendly crockpot recipe since you add veggies during the cooking time, but well worth it. Everything cooked up perfectly. It was a great base to a..." See moredd my personal touches, and used ingredients I already had on hand. I used part sweet potato and part russett potatoes, and got great flavor. Yum."

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