Easy Slow Cooker Pot Roast
10Prep Time Minutes
550Total Time Minutes
6Number of Ingredients
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
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||20%|
|Dietary Fiber||5 g||19%|
|Vitamin C||18 mg||29%|
|Vitamin A||6913 iu||138%|
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.