Slow Cooker Pot Roast
Courtesy of Campbell'sŪ Kitchen
Servings: 6
Prep Time: 15 Min.
Cook Time: 8 Hr.
Prep Time: 15 Min.
Cook Time: 8 Hr.
What you need:
* 1 ReynoldsŪ Slow Cooker Liner
* 1/4 c. water
* 4 medium red potatoes, cut in quarters
* 1 medium onion, cut in quarters
* 1 bag (16 oz.) fresh whole baby carrots
* 1 envelope (about 1-oz.) dry onion soup and recipe mix
* 1/4 tsp. ground black pepper
* 1/4 tsp. dried thyme leaves
* 1 boneless beef chuck pot roast (2-1/2-3 lbs.)
* 1/4 c. water
* 4 medium red potatoes, cut in quarters
* 1 medium onion, cut in quarters
* 1 bag (16 oz.) fresh whole baby carrots
* 1 envelope (about 1-oz.) dry onion soup and recipe mix
* 1/4 tsp. ground black pepper
* 1/4 tsp. dried thyme leaves
* 1 boneless beef chuck pot roast (2-1/2-3 lbs.)
What to do:
1. Place the slow cooker liner into a 5-qt. slow cooker according to the liner pkg. directions.
2. Stir the water, potatoes, onion, carrots and soup mix in the cooker. Season the beef with the black pepper and thyme. Place the beef into the cooker.
3. Cover and cook on Low for 8 to 9 ht.* or until the beef is fork-tender and the vegetables are tender.
* Or on HIGH for 5 to 6 hr.
2. Stir the water, potatoes, onion, carrots and soup mix in the cooker. Season the beef with the black pepper and thyme. Place the beef into the cooker.
3. Cover and cook on Low for 8 to 9 ht.* or until the beef is fork-tender and the vegetables are tender.
* Or on HIGH for 5 to 6 hr.
Nutritional information:
Calories: 318; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 82mg; Total Carbs: 33g; Fiber: 5g; Protein: 30g; Sodium: 580mg;