- PAM® Original No-Stick Cooking Spray
- 1 teaspoon Pure Wesson® Vegetable Oil
- 1-3/4 pounds boneless beef chuck roast
- 2 cups baby carrots
- 6 small red-skinned potatoes, cut in quarters
- 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
|Serving Size||6 servings (3 oz meat with vegetables and sauce each)|
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||11 g||17%|
|Saturated fat||4 g||20%|
|Dietary fiber||5 g||19%|
About our Nutrition Information
You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.
Pot roast was tender, but overall rather bland tasting. Could have used some spice and maybe use stewed tomatoes in place of tomato sauce.
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.
Your carrots and potatoes will be way overdone with this recipe. Add the veggies at the half way point instead.
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!
Boneless short ribs will give you a nicer result than chuck roast.
Oh and fresh red onions and fresh bell peppers. Nothing canned or dried in my recipe... makes a huge difference! Vegetable stock instead of the powdered soup mix. Just a little seasoned salt and a mixed ground pepper blend to taste.