Pot Roast and Veggies in a Crock Pot
Recipe: #12843
June 23, 2014
Categories: Roast Beef, Beef Chuck, Slow Cooker, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, more
"This is the way I usually make my pot roast. You can add any root veggies you like, or really just about any you have. Always turns out good, and the broth it makes, is just perfect for gravy."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (520.4 g)
- Calories 228.9
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 385.5 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 11.1 g
- Sugars - 11.6 g
- Protein - 6.6 g
- Calcium - 113.1 mg
- Iron - 2.3 mg
- Vitamin C - 71.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut up all your veggies and place on the bottom of the crock pot.
Step 2
Lay the meat on top of the veggies. pour the broth over the roast and sprinkle the worcestershire sauce over the meat.
Step 3
Sprinkle all the seasonings over the roast.
Step 4
Cover and cook on low for 7-8 hours, depending on your crock pot. DO NOT lift the lid, let it cook. Check it at 7 hours.
Step 5
When it is cooked and falling apart tender, I take out all the food and place on platters, then I pour the broth from the crockpot into a measuring cup and make my gravy using the broth as the liquid, you might have to add more water to the gravy to get the right consistency.
Tips
- Crock Pot or Slow Cooker
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