Pot Roast and Veggies in a Crock Pot
Created by Dissie on June 23, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 7h
- Recipe #12843
Ingredients
- Chuck roast (any size, or whatever roast you have)
- 1 1/4 cups beef broth (14 oz can)
- 1 tablespoon worcestershire sauce
- 1 teaspoon worchestershire sauce
- 1 3/4 teaspoon dried italian seasoning
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 6 medium potatoes (peeled and cut into chunks)
- 1 medium yellow onion (sliced into slices)
- 1 medium bell pepper (sliced into long slices)
- 1/2 head cabbage (cut into slices, optional)
- 3 celery stalks (sliced in half moons)
- 4 carrots (peeled and cut into 2 inch pieces)
How to Make
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Step 1: Cut up all your veggies and place on the bottom of the crock pot.
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Step 2: Lay the meat on top of the veggies. pour the broth over the roast and sprinkle the worcestershire sauce over the meat.
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Step 3: Sprinkle all the seasonings over the roast.
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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.
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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.
Nutritional Facts
- 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