Pot Roast With Bacon-Chili Gravy (Slow Cooker)
Recipe: #3838
January 03, 2012
Categories: Roast Beef, Beef Chuck, Carrot, Onions, Mothers Day, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Beef Dinner, more
"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."
Original is 7 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
In remaining bacon fat, brown roast on all sides. (If roast is tied with netting or string, leave it on)
Step 3
Spray 4-5 quart slow cooker liner with nonstick cooking spray. Place roast in liner, and add carrots, onion slices and bacon.
Step 4
Mix remaining ingredients in a small bowl and pour over roast.
Step 5
Cover and cook on low for 8-10 hours.
Step 6
Place beef on platter and remove string or netting, if used. Slice roast into serving-size pieces.
Step 7
Stir gravy and serve with roast.
Tips
No special items needed.
1 Reviews
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