Slow Cooker Beef Pot Roast
Recipe: #4755
February 27, 2012
Categories: Roast Beef, Blade Roast, Beef Chuck, Fathers Day, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"This is the easiest recipe and everything turns out perfect. The recipe called for 8 to 9 hours cook time but it was just right after 7 hours so watch your timing. The recipe is from Kraft Foods Canada with some changes by me. You get a lovely rich gravy that you may wish to thicken a bit, I didn't, for me, it was just right. Add whatever vegetables that you like. Bull's-Eye is a brand name put out by Kraft - If it isn't available in your area use your favorite BBQ sauce or other steak sauce."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (309.1 g)
- Calories 446.6
- Total Fat - 25.6 g
- Saturated Fat - 10.3 g
- Cholesterol - 129 mg
- Sodium - 388.3 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3.5 g
- Sugars - 3.2 g
- Protein - 29.8 g
- Calcium - 48.9 mg
- Iron - 3.1 mg
- Vitamin C - 13 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the roast in a large slow cooker.
Step 2
Mix together the steakhouse sauce, water and onion soup mix.
Step 3
Place the prepared vegetables on and around the roast.
Step 4
Pour the sauce over the vegetables and roast, put on the lid, turn to low and cook for 7 hours Enjoy, we sure did.
Tips
No special items needed.
2 Reviews
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