Slow-Cooker Pot Roast Recipe

Name: Slow-Cooker Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 1 (1-lb.) package baby carrots; 1 (14.5-oz.) can petite diced tomatoes; 1 cup chopped celery; 1 cup beef broth; 1/2 cup dry red wine; 4 garlic cloves, chopped; 1 teaspoon dried thyme leaves; 1/2 teaspoon dried marjoram

Servings: persons

2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 (1-lb.) package baby carrots
1 (14.5-oz.) can petite diced tomatoes
1 cup chopped celery
1 cup beef broth
1/2 cup dry red wine
4 garlic cloves, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram

1
Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2
Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3
Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.
4
Slow-cooker Chuck Roast: Substitute 1 (3 1/4- to 3 3/4-lb.) chuck roast, trimmed, for eye-of-round roasts; reduce salt to 1 tsp; dried thyme leaves to 1/2 tsp.; and dried marjoram to 1/4 tsp. Prepare recipe as directed through Step Cook, covered, on LOW 10 to 12 hours or until tender. Remove roast and vegetables, and shred meat. Pour gravy mixture from slow cooker into a 4-cup measuring cup or fat strainer, and let stand 15 minutes. Spoon or pour fat out of gravy mixture in cup or fat strainer, and discard. Serve gravy with shredded roast and carrots.

212

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 12 ingredients. The key ingredients include: 2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 tablespoon vegetable oil, and more.

Yes, Slow-Cooker 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-Cooker Pot Roast

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