Slow-Cooker Beef Pot Roast – a delicious recipe with mushrooms, green bell pepper, Cooking spray, ketchup, water, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
2
Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
3
Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.
4
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6
.
32
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8-ounce) package presliced mushrooms, 1 (8-ounce) container refrigerated prechopped green bell pepper, Cooking spray, 1/4 cup plus 2 tablespoons ketchup, and more.
Yes, Slow-Cooker Beef 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.
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