Try this Slow-Cooker Classic Pot Roast recipe, or contribute your own.
Suggest a better descriptionIn a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water.
Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine.
Season the beef with 11/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.
Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain.
Serve with the vegetables and cooking liquid and sprinkle with the parsley.
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Serving Size: 1 Serving (1173g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 681 | ||
Calories from Fat: 20 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 549.7mg | 19 % | |
Potassium 4419.5mg | 116 % | |
Total Carbohydrate 156.2g | 46 % | |
Dietary Fiber 29.1g | 116 % | |
Sugars, other 127.1g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 681
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