Beef / Pork

Succulent Pot Roast (Slow Cooker) is for Dinner.

Succulent Pot Roast (Slow Cooker) takes 30 minutes to prepare.

Succulent Pot Roast (Slow Cooker) takes several minutes to cook.

Succulent Pot Roast (Slow Cooker) makes 10 servings.

The ingredients for Succulent Pot Roast (Slow Cooker) are:

2.5lbs Beef, chuck roast
5 medium size red potatos, halved or quartered
1 small can tomato paste
1 medium yellow or white onion
3 medium carrots, in rounds or equivalent baby carrots
2 medium stalks of celery, cut into sticks
.5 cup water
1 oz red wine (merlot, burgundy, cabernet are good choices)
1 tsp granulated garlic
1 tbl kosher salt (or less, depending on your roast)
1 tbl fresh cracked black pepper
1.5 tbl canola oil

Here is how you make Succulent Pot Roast (Slow Cooker):

Equipment needed:Slow cooker (big enough for your roast and veggies)Pan for searing beef (I like to use cast iron - DO NOT USE NON STICK)TongsSlotted spoonWhiskOpen packaging of beef, dust with salt on all sides. Allow to sit at room temperature while other ingredients are prepped. Peel and chop carrots into rounds. If using baby carrots instead, lay out the desired amount on a board or plate. Clean and chop celery into 3 inch sticks, place by carrots. Slice onion into wedges, gently separate into smaller sections and place with carrots. Mix tomato paste, red wine and water together - it may be easier to whisk it to get a smooth consistency. Heat searing pan on high/med high heat. Come back to the beef and dust with garlic and pepper - any left over spice can be added to the tomato mixture. (You can add fun spices like Cayenne, Thyme or Rosemary if you want) Rub beef with canola oil lightly, discard any left over oil. Sear the beef on each side for 2-4 minutes, depending on how thick the roast. When done searing, rest beef on plate.Clean and chop potatoes into halves, or quarters if they are large. Place potatoes in slow cooker. Bring veggies and tomato sauce to slow cooker. Place beef on top of potatoes and surround with other veggies. Pour tomato sauce over beef and cover. Cook on low for approximately 8 hours, until the beef falls apart easily. Remove beef and veggies with a slotted spoon so that the jus can be added to taste. This recipe serves approximately 4 oz beef per person - approximately ten servings. Enjoy and let me know what you think!Number of Servings: 10Recipe submitted by SparkPeople user KEMURPHY00.

The nutritional information for Succulent Pot Roast (Slow Cooker) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 437.5

• Total Fat: 24.4 g
• Cholesterol: 68.0 mg
• Sodium: 398.9 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 3.0 g
• Protein: 34.5 g