Beef and Vegetable Pot Roast
Get that meat-and-potatoes feeling from this hearty, wintery, home-cooked favorite.
|Serving size:||1, 2-inch Slide of Roast Beef, 1/2 Cup Carrots, 1/2 Cup Potatoes|
|Prep time:||10 minutes|
|Cook time:||10 hours|
|Total time:||10 hours, 10 minutes|
Slow Cooker or Crockpot, Large Frying Pan, Small Bowl, Measuring Cups and Spoons
1 boneless beef or chuck roast (3 to 3-1/2 pounds)
1 tablespoon olive or vegetable oil
2 pounds baby carrots
6 medium potatoes, quartered
1 large onion, quartered
3 teaspoons CYP Salt-Free All-Purpose Seasoning, or meat seasoning mixture
1 carton (32 ounces) low-sodium beef broth
1/4 teaspoon salt
- Before you begin, wash your hands, surfaces, produce, and utensils.
- In a large frying pan over medium heat, brown roast in oil on all sides.
- Place carrots, potatoes, and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning and salt. Add broth and cover with slow cooker lid.
- Cook on low for 10-12 hours, until beef and vegetables are tender.