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Weeknight Pot Roast

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Weeknight Pot Roast
  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 6
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Enjoy this pot roast that’s made with mushrooms, bell peppers and beef – a delicious slow cooked dinner.

Ingredients

Cooking spray
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
container (8 oz) refrigerated prechopped green bell pepper
1
boneless beef shoulder pot roast (2 lb)
6
tablespoons ketchup
1/4 cup water
1
tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked polenta, if desired
Chopped fresh parsley, if desired

Directions

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place mushrooms and bell pepper in slow cooker.
  • 2 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Spray roast with cooking spray; add to skillet. Cook 3 minutes on each side or until browned. Place roast over vegetables in slow cooker.
  • 3 In small bowl, stir ketchup, water, Worcestershire sauce, pepper and salt until blended. Pour over roast.
  • 4 Cover; cook on Low heat setting 8 to 9 hours or until beef is very tender. Serve beef with vegetables and sauce and, if desired, hot cooked polenta. Garnish with parsley.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
228
Daily Value
Total Fat
8g
0%
(
Saturated Fat
2g
0%
)
Sodium
397mg
0%
Total Carbohydrate
7 1/2g
0%
(
Dietary Fiber
1g
0%
)
Protein
31 1/2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 4 1/2 Lean Meat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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