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RECIPE
9 INGREDIENTS6 STEPS9hr 10min

Slow Cooked Pot Roast with Vegetables

3.7
3 Ratings
Slow Cooked Pot Roast with Vegetables is a classic one-pot main meal that is guaranteed to keep the whole family happy. A delicious beef roast, potatoes, onions and carrots are slow roasted in a crock pot or slow cooker until tender.
Slow Cooked Pot Roast with Vegetables Recipe | SideChef
Slow Cooked Pot Roast with Vegetables is a classic one-pot main meal that is guaranteed to keep the whole family happy. A delicious beef roast, potatoes, onions and carrots are slow roasted in a crock pot or slow cooker until tender.
OnePotChef
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
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OnePotChef
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
9hr 10min
Total Time
$2.65
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2.2 lb
Beef Chuck , halved, trimmed
5
Medium  Potatoes , peeled, quartered
5
Carrots , peeled, quartered
1
Yellow Onion , peeled, quartered
1 1/2 cups
Beef Stock
to taste
Salt and Pepper
1 splash
2 Tbsp
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Nutrition Per Serving

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CALORIES
513
FAT
20.3 g
PROTEIN
37.4 g
CARBS
45.0 g

Cooking Instructions

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Step 1
In a mixing bowl, add All-Purpose Flour (1 cup) and Salt and Pepper (to taste) . Mix together. Dredge the Beef Chuck (2.2 lb) in the flour mixture until there is a light coating over all sides.
Step 2
In a fry pan over medium-high heat, add Olive Oil (1 splash) . When pan is hot, sear each side of the beef roast.
Step 3
In a lightly greased slow cooker, add Potatoes (5) , Carrots (5) and Yellow Onion (1) . Mix together, then place the beef roast on top. Pour Beef Stock (1 1/2 cups) over top. Cover and cook on low for 9 hours.
Step 4
Remove the roast. With a slotted spoon, remove the vegetables. Pour the cooking liquid into a saucepan, reserving 1/4 cup. Mix the 1/4 cup of cooking liquid with Corn Starch (2 Tbsp) and return to saucepan.
Step 5
Whisk mixture until it comes to a boil. Allow to boil for 1 minute, continuing to whisk, until gravy thickens.
Step 6
Arrange the roast over the vegetables on a serving platter and top with gravy.
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Nutrition Per Serving
Calories
513
% Daily Value*
Fat
20.3 g
26%
Saturated Fat
8.5 g
42%
Trans Fat
1.1 g
--
Cholesterol
112.8 mg
38%
Carbohydrates
45.0 g
16%
Fiber
5.1 g
18%
Sugars
5.6 g
--
Protein
37.4 g
75%
Sodium
389.9 mg
17%
Vitamin D
0.2 µg
1%
Calcium
61.0 mg
5%
Iron
5.1 mg
28%
Potassium
702.5 mg
15%
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