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Slow-Cooker Pot Roast with Root Vegetables

Slow-Cooker Pot Roast with Root Vegetables

Nutrition Facts
  • cal. (kcal) 436
Slow-Cooker Pot Roast with Root Vegetables
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 3 mins
  • Slow Cook: 10 hrs on LOW
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by 4 people
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Ingredients

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  • 4 pounds boneless chuck roast, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large carrots, peeled and cut into 3-inch lengths
  • 4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
  • 2 ribs celery, finely chopped
  • 1 large onion, finely chopped
  • 2 bay leaves
  • 1 can low-sodium beef broth
  • 1/2 cup red wine
  • 3 tablespoons flour
  • 3 tablespoons unsalted butter, softened

Directions

  1. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.
  2. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.

Nutrition Information for Slow-Cooker Pot Roast with Root Vegetables

Servings Per Recipe: 8
PER SERVING: 436 cal., 16 g total fat (7 g sat. fat), 134 mg chol., 292 mg sodium, 17 g carb. (4 g fiber), 52 g pro.