Pot Roast With Bacon-Chili Gravy (Slow Cooker)
January 03, 2012
"A pot roast done in the slow cooker with a tangy sauce. This is good with mashed potatoes. Newer slow cookers tend to run higher in temperature, so you may need to adjust time."
- Serving Size: 1 (344.5 g)
- Calories 640.6
- Total Fat - 29.5 g
- Saturated Fat - 10.5 g
- Cholesterol - 252 mg
- Sodium - 686.1 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 2.5 g
- Sugars - 4.8 g
- Protein - 78 g
- Calcium - 59 mg
- Iron - 8 mg
- Vitamin C - 56.9 mg
- Thiamin - 0.3 mg
Cut bacon slices into 1/2 inch pieces and cook in a nonstick skillet over medium heat until crisp. Remove from skillet and drain on paper towel.
In remaining bacon fat, brown roast on all sides. (If roast is tied with netting or string, leave it on)
Spray 4-5 quart slow cooker liner with nonstick cooking spray. Place roast in liner, and add carrots, onion slices and bacon.
Mix remaining ingredients in a small bowl and pour over roast.
Cover and cook on low for 8-10 hours.
Place beef on platter and remove string or netting, if used. Slice roast into serving-size pieces.
Stir gravy and serve with roast.
Tips & Variations
No special items needed.