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America's Favorite Pot Roast

 

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.
164

Yield

8

servings

Prep

30

min

Cook

10

hrs

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 ½ pounds beef
arm or boneless pot roast
¼ cup all-purpose flour
2 teaspoons salt
teaspoon black pepper
*
3 each carrots
peeled, sliced lengthwise, cut in 2 inch pieces
3 each potatoes
peeled, quartered
2 each onions
sliced
1 each celery
stalk, cut in 2 inch pieces
2 ounces mushrooms
jar, drained, or 1/4 c mushroom gravy
3 tablespoons all-purpose flour
¼ cup water

Directions

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine ¼ cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in crockpot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours.

If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crockpot. Season to taste before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 65150% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 171mg 57%
Sodium 739mg 31%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 10%
Sugars g
Protein 111g
Vitamin A 77% Vitamin C 14%
Calcium 4% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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