Autumn Pot Roast

Autumn Pot Roast

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
shanacerny
Recipe by  shanacerny

“This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
  2. Cook on High for 4 hours.

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Reviews (3)

Rate This Recipe
Patty Cakes
3

Patty Cakes

Beer is a pot roast BFF!! I sprinkled the roast with Chef Marito's beef seasoning and poured a bottle of brew in the dutch oven, turned the oven to 350. 4 hours later, I added the veggies. The neighborhood smelled Wonderful!! My family NEEDED the comfort of this meal tonight!! THANK YOU THANK YOU Shanacerny!!!

Janalee P.
1

Janalee P.

My roast turned out really well, I followed the ingredients, added 1 1/2 tomatoes since mine were small. I really liked the addition of tomatoes to the roast. I browned the meat, but I had browned it after I seasoned it, so whatever came off in pan, once I had the veggies and meat in the crock pot, I just sprinkled more over everything in the pot, later. Since I had started it an hour early, I just put it on low for 2.5 hours, then on high for 2.5 hours. Once it was finished, I took the meat out of the pot onto a cutting board to rest for 10-15 minutes before slicing it; my meat was cooked through and moist.

hammackchefs
0

hammackchefs

Very good recipe! Liked the added tartness of the tomatoes. I think I'll try searing the meat first though. Good either way!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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