Slow Cooked Pot Roast Recipe

Name: Slow Cooked Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs beef chuck roast, trimmed of most fat; ¼ cup Worcestershire sauce; 4 tablespoons beef bouillon; 1 (20 ounce) bottlegood cola; 3 cups water; 4 tablespoons flour; 2 tablespoons fresh cracked black pepper; 2 teaspoons salt; 6 yukon gold potatoes, quartered; 3 carrots, cut into 3 in chunks; 2 bay leaves; 1 large onion, quartered; 5 celery ribs, cut into chunks; 5 garlic cloves, scored

Servings: persons

3 -4 lbs beef chuck roast, trimmed of most fat
¼ cup Worcestershire sauce
4 tablespoons beef bouillon
1 (20 ounce) bottlegood cola
3 cups water
4 tablespoons flour
2 tablespoons fresh cracked black pepper
2 teaspoons salt
6 yukon gold potatoes, quartered
3 carrots, cut into 3 in chunks
2 bay leaves
1 large onion, quartered
5 celery ribs, cut into chunks
5 garlic cloves, scored

1
Rub roast with salt and pepper.
2
Coat liberally with flour, shaking off the excess.
3
Heat a skillet to high, add 3 turns of the pan of vegetable oil and sear the outside of the roast to get a nice brown crust, but do not fully cook.
4
In a slow cooker, combine cola, water, Worcestershire and beef bouillon, whisk together.
5
Place bay leaves, onions, celery, carrots, garlic and potatoes in cooker.
6
Add meat to slow cooker.
7
Set temperature to low and cook for 8-10 hours.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 -4 lbs beef chuck roast, trimmed of most fat, ¼ cup Worcestershire sauce, 4 tablespoons beef bouillon, 1 (20 ounce) bottlegood cola, and more.

Yes, Slow Cooked Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooked Pot Roast

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