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Harvest Pot Roast Recipe

Cookstr
Course: Main Course
Total Time: Half Day
Skill Level: Easy
Cost: Inexpensive
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Harvest Pot Roast

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.

Yield: Makes 8 servings

INGREDIENTS
  • 1 large onion, cut into thick slices
  • 2 carrots, cut into 1-inch pieces
  • 12 ounces mushrooms, quartered
  • 4 garlic cloves, minced
  • 1 can (14½ ounces) diced tomatoes, drained
  • 1 cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 chuck roast (2½ to 3 pounds), trimmed of all visible fat
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

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.


© 2000, 2008 Jesse Ziff Cool

Editor's Note

Nutritional information is based on using a 2 1/2 pound chuck roast.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

415kcal (21%)
665mg (28%)
16g
2g
26g (40%)
0g
10g (52%)
11g
1g
94mg (31%)
11g
30g
48mg
876mg
145mcg RAE (5%)
13mg (22%)
65mg (7%)
4mg (20%)
FROM THE KITCHEN OF...

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