EnglishSlow-cooked Saucy Pot Roast
Cook once, eat twice. Make a big batch and enjoy Pot Roast Pasta tomorrow!
Ingredients
4 cups sliced mushrooms
4 carrots, thickly sliced
3 garlic cloves, minced
2 celery stalks, chopped
2 cans (5.5 oz/ 156 ml) tomato paste
1 can (28 oz/ 798 ml) plum tomatoes, drained
2 tbsp Sun-Kissed Tomato Dip Mix, or Spinach Dip Mix
2 - 3 tsp sugar
4 lbs (1.8 kg) beef pot roast (cross-rib or blade)
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
Preparation
- Place mushrooms, carrots, garlic, celery, and tomato paste into a slow cooker. Add tomatoes and, using your hands, gently break them up. Stir in seasonings and sugar.
- Season beef with Sea Salt and Pepper, and place in slow cooker. Spoon liquid overtop.
- Cover and cook about 6 hours on high or 10 hours on low, until beef is fork-tender.
- Thickly slice beef and serve, using about 1⁄3 of the sauce.
Nutritional Information
Per serving: Calories 490, Fat 28 g (Saturated 11 g, Trans 0 g), Cholesterol 115 mg, Sodium 270 mg, Carbohydrate 13 g (Fiber 3 g, Sugars 4 g), Protein 46 g.
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Classic Meatloaf Seasoning (Pack of 3)
Sea Salt (Grinder)
Black Pepper (Grinder)