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1-3/4 pounds boneless beef chuck roast
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2 cups baby carrots
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6 small red-skinned potatoes, cut in quarters
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2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 jar (12 oz each) beef gravy
1 envelope (1 oz each) dry onion soup mix
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown roast in oil, about 5 minutes, turning once. Layer carrots, then potatoes in bottom of slow cooker. Pour tomato sauce and gravy over potatoes; sprinkle with soup mix. Place roast on top.
Cover; cook on LOW 9 to 10 hours or until roast is tender.
Remove roast to cutting board. With slotted spoon, remove vegetables and place in serving bowl. Cut roast. Serve meat and vegetables with sauce.
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LizJune 20, 2015
This is now my standard pot roast recipe. I use only one can of tomato sauce, and as with most crockpot recipes, I added the vegetables halfway through the cooking process. It is excellent and easy!
BabsMay 04, 2015
Everything was cooked nicely but I wasn't crazy about the tomato base. I felt that it made everything else taste very bland even though I added extra spice based on other comments. Good but not great.
Breezik831February 18, 2015
Pot roast was tender, but overall rather bland tasting. Could have used some spice and maybe use stewed tomatoes in place of tomato sauce.
baker59January 28, 2015
I usually don't like gravy from the crockpot. This was excellent! The only thing extra I added was onions cut into chunks. My husband loved this recipe. We got two meals from this.
oldfarmerJanuary 21, 2015
Your carrots and potatoes will be way overdone with this recipe. Add the veggies at the half way point instead.
abierworthJanuary 14, 2015
My first making a pot roast and I absolutely loved this recipe. I added celery and substituted diced tomatoes instead of tomato sauce on accident, but actually turned out really good. Just wish I had added more seasoning to the veggies, but will definitely make again!