Juicy Slow Cooker Pot Roast
Tender and juicy Slow Cooker Pot Roast with potatoes, and carrots is a simple recipe that will free up your time.
Servings: 10
Calories: 340kcal
Equipment
- Large Slow Cooker
Ingredients
- 48 ounces chuck roast
- 1 tsp garlic powder
- 1/2 tsp salt optional
- 1/2 tsp pepper
- 1 bay leaf
- 1 tbsp worcestershire sauce
- 1 cup broth
- 1 whole onion cut in wedges
- 1 green pepper sliced
- 4 whole carrots cut in 4 inch quaters
- 4 stalk celery cut in half
- 30 ounces potatoes small
Optional
- 1/4 cup white whole wheat flour see notes
- 1 tbsp extra virgin olive oil
Instructions
- Set slow cooker to low to pre heat.
- Add pot roast to slow cooker. Sprinkle with garlic powder, salt, and pepper,
- Spread onion and peppers over and around roast. Pour broth around roast. Cover with lid.
- Set the cooker to cook on low for 4 hours. Tip, if your slow cooker cooks fast, you may need to decrease this cooking time.
- At 4 hours check roast for tenderness. Add potatoes, celery, and carrots. Cover and continue to cook for 1 hour.
- Cook until meat is tender and vegetables are fork tender.
Notes
- If you have the time, you can sear the roast by seasoning with salt, pepper, and garlic salt and dredging with whole wheat pastry flour. Place in a hot frying pan and brown the roast on all sides prior to placing in the crock pot. This will make a thicker gravy.
Nutrition
Calories: 340kcal | Carbohydrates: 19g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 267mg | Potassium: 896mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 4mg