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Photo by: Joseph DeLeo
I love a good pot roast like this one. Be sure to save some to make sandwiches the next day. Slice the meat, smoosh some of the vegetables, and place between two slices of bread with sour cream or a smear of mustard.
Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.
Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.
Let the meat rest for 10 minutes before slicing.
Nutritional information is based on using a 2 1/2 pound chuck roast.
Nutrients per serving (% daily value)
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