Slow Cooker Pot Roast
Recipe: #22122
December 14, 2015
Categories: Roast Beef, Beef Chuck, Fathers Day, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, Crockpot Soup, more
"Based upon some Martha Stewart recipes. This is delicious. Everglades seasoning is what we use ,"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (669.7 g)
- Calories 972.8
- Total Fat - 65.1 g
- Saturated Fat - 25.3 g
- Cholesterol - 309.6 mg
- Sodium - 612.7 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 6.5 g
- Sugars - 12.7 g
- Protein - 68.3 g
- Calcium - 154 mg
- Iron - 6.9 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Dry the roast and liberally sprinkle seasoning on both sides of the meat and rub in.
Step 2
Over medium high heat, heat the oil until glistening - brown the roast well on both sides - remove and set aside.
Step 3
In the same pan, brown the onions.
Step 4
Into the slow cooker- place the vegetables, onions, roast, Worcestershire sauce and pour the chicken broth over.
Step 5
Cover and cook on low for approx. 8 - 10 hours or more , or until the meat is super soft and falling apart - turn up the cooker to high at the send so that the sauce is reduced a bit- also flip the meat over a few times during the cooking process.
Tips
No special items needed.
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