• Slow Cooker (or Stovetop*) Pot Roast

    Nutrition Facts

    Serving Size 1/6 of recipe
    Calories 528
    Total Fat 13 g
    Saturated Fat 4 g
    Sodium 504 mg
    Total Carbohydrate 45 g
    Dietary Fiber 5 g
    Protein 54 g

    Servings and Times

    Servings 6
    Tip: Use the leftovers in a stew or for sandwiches.

    Ingredients and Preparation

    Ingredients Measures
    Reduced-fat cream of mushroom soup 1 10.75-ounce can
    Reduced-sodium onion soup mix ½ envelope
    Beef pot roast 2 pounds
    Freshly ground pepper ½ teaspoon
    Pearl onions, skins removed 10 ounces (about 2 cups)
    Baby carrots 12-ounce bag (about 2 cups)
    Clove garlic, minced 1
    Large red potatoes, cut into 1-inch pieces 3
    Directions
    1. Combine soup and onion soup mix in the bottom of a crock pot.
    2. Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes.
    3. Cover and cook on high for 3-4 hours, or low for 6-8 hours, until roast is tender and meat thermometer inserted into the thickest part of the roast reads 150-160°F.
    4. Slice roast and serve with vegetables and gravy.
    *If using the stovetop:
    1. In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown roast on all sides and set aside.
    2. Combine soup, 1 cup of water, and onion soup mix in the pot and heat to a simmer. Place roast in the center of the pot and sprinkle with pepper. Reduce heat to a low simmer, cover, and cook for 30 minutes.
    3. Add onions, carrots, garlic, and potatoes to pot; recover; and continue cooking for 45 minutes-1 hour, until vegetables and beef are tender and a meat thermometer inserted halfway into the thickest part of the roast reads 150-160°F (cooking time will depend on the shape of the roast).
    4. Slice roast and serve with vegetables and gravy.

    Exchanges3 medium-fat meats; 2 starches; 1 vegetable

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