Rosemary Pot Roast
15Prep Time Minutes
315Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
2 pounds boneless beef chuck roast
3 small baking potatoes, cut into 1-1/2-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Rosemary & Oregano, undrained
1 can (10-3/4 oz each) condensed reduced fat and sodium cream of mushroom soup
1/2 cup water
2 tablespoons Hunt's® Tomato Paste
2 teaspoons dried rosemary
1/2 teaspoon salt
|% Daily Value|
|Total Fat||11 g||18%|
|Saturated Fat||4 g||21%|
|Dietary Fiber||4 g||17%|
|Vitamin C||15 mg||25%|
|Vitamin A||238 iu||5%|
Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside.
Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.
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