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Slow-Cooker Root Vegetable Pot Roast

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Slow-Cooker Root Vegetable Pot Roast
  • Prep Time 25 min
  • Total Time 8 hr 25 min
  • Servings 8
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Come home to a delicious dinner with this simple slow-cooker roast made with beef and basic root vegetables.

Ingredients

1
lb parsnips, peeled, cut into 2-inch pieces
1
lb turnips, peeled, cut into wedges
1
lb carrots, cut into 2-inch pieces
1
medium red onion, cut into wedges
3
cloves garlic, finely chopped
1
tablespoon olive oil
1
boneless beef chuck roast (3 to 4 lb)
1 1/2
teaspoons salt
1/2
teaspoon freshly ground pepper
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1/2
cup dry red wine or additional beef-flavored broth
1/4
cup tomato paste
Chopped fresh parsley, if desired

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, turnips, carrots, onion and garlic.
  • 2 In 12-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; add to skillet. Cook until browned on all sides. Place beef on vegetables in slow cooker.
  • 3 In medium bowl, stir together broth, wine and tomato paste with whisk. Pour over beef.
  • 4 Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender. Serve beef with vegetables and cooking liquid. Garnish with parsley.
Tips  

Pair this simple pot roast with mashed potatoes or, for an Italian flair, try it with polenta.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Daily Value
Total Fat
27g
0%
(
Saturated Fat
10g
0%
)
Sodium
720mg
0%
Total Carbohydrate
23g
0%
(
Dietary Fiber
6g
0%
)
Protein
40g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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