Recipes Slow-Cooker Beef Pot Roast (6-ingredient or less, Entree)

    • 1 cup sliced mushrooms
    • 1 cup chopped bell pepper
    • Cooking Spray
    • ¼ cup plus 2 tbs. ketchup
    • ¼ cup water
    • 1 tbs. Worcestershire sauce
    • ½ tsp. black pepper
    • ¼ cup salt
    • 2 lbs. boneless shoulder pot roast

Place mushrooms and bell pepper in a 3 ½-4 quart slow cooker coated with cooking spray. Combine ketchup and next four ingredients in a small bowl, stirring until blended. Heat a large nonstick skillet over medium high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on high for one hour. Reduce heat to low; cook 6-7 hours or until roast is very tender. Serve vegetables and sauce over roast. 6 servings. Serving size – 3 ounces beef and ½ cup vegetables and sauce.


Nutrition Information

328 Calories, 8g fat, 312g protein, 74g fiber, 89mg cholesterol, 11g fiber, 4mg iron, 293mg sodium.