Slow Cooker Fork-tender Pot Roast

Prep: 25 min 

Pot roast over vegetables and potatoes

Cook: 10-12 hours low, 5-6 hours high

Makes: 6-8 servings

Ingredients:

  • 1 Tbs olive oil
  • 1 2.5-3 lb boneless beef chuck pot roast
  • 1 cup coarsely chopped carrots 
  • 2 stalks celery, cut into 1-inch pieces
  • 1 cup coarsely chopped onion
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3/4 cup beef broth
  • 1/4 cup dry red wine
  • 2 Tbs quick-cooking tapioca, crushed
  • 1 Tbs dried Italian seasoning
  • 1 Tbs tomato paste
  • 1 tsp garlic powder
  • 3/4 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/8 tsp salt mashed potatoes (optional)

Directions:

  1. In a large skillet heat oil over medium-high heat. Cook meat on all sides in hot oil until brown; set aside.
  2. In a 3.5-4 quart slow cooker combine carrots, celery, onion, garlic, and bay leaf. Top with meat. In a medium bowl combine paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour over meat.
  3. Cover and cook 10-12 hours low, 5-6 hours high
  4. Transfer meat to a serving platter. Using a slotted spoon, transfer vegetables to platter. Remove and discard bay leaf from cooking liquid. Skim off fat from cooking liquid. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.

Nutrition:

  • 322 cal
  • 10 g total fat
  • 3 g sat fat
  • 83 mg chol
  • 349 mg sodium
  • 10 g carb
  • 2 g dietary fiber
  • 43 g protein