Slow Cooker Pot Roast
Created by natsgarden123 on December 14, 2015
- Servings: 5
- Prep Time: 15m
- Cook Time: 10h
- Recipe #22122
Ingredients
- 1 roast (3 pound) beef chuck
- 1 tablespoon oil
- 1 1/2 pounds carrots (8 carrots, peeled and cut into chunks)
- 3 celery ribs (cut into chunks)
- 2 large yellow onions (sliced)
- Everglades Seasoning (or seasoned salt)
- 2 tablespoons Worcestershire sauce
- 3/4 cup chicken broth (hot)
How to Make
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Step 1: Dry the roast and liberally sprinkle seasoning on both sides of the meat and rub in.
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Step 2: Over medium high heat, heat the oil until glistening - brown the roast well on both sides - remove and set aside.
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Step 3: In the same pan, brown the onions.
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Step 4: Into the slow cooker- place the vegetables, onions, roast, Worcestershire sauce and pour the chicken broth over.
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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.
Nutritional Facts
- 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