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Slow-Cooked Pot Roast and Vegetables

Steak your claim on a meat-and-potatoes meal slow-cooked with a homey spin.

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  • prep time 25 min
  • total time 10 hr 25 min
  • ingredients 11
  • servings 4
 

Ingredients

1
tablespoon all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
1
lb. boneless beef top round steak (1/2 inch thick), cut into serving-sized pieces
4
medium potatoes, peeled, each cut into 6 pieces
4
large carrots, cut into 1-inch pieces
1
onion, thinly sliced
1
bay leaf
1 3/4
cups Progresso® beef flavored broth (from 32-oz. carton)
1
teaspoon Worcestershire sauce
2
tablespoons cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In shallow bowl, combine flour, salt and pepper; mix well. Add round steak pieces to flour mixture; turn to coat both sides.
  • 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm.
  • 3 In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables.
  • 4 In small bowl, combine 1 1/2 cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender.
  • 5 With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
  • 6 Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.
  • 1 In shallow bowl, combine flour, salt and pepper; mix well. Add round steak pieces to flour mixture; turn to coat both sides.
  • 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm.
  • 3 In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables.
  • 4 In small bowl, combine 1 1/2 cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender.
  • 5 With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
  • 6 Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
340
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
60mg
60%;
Sodium
680mg
680%;
Total Carbohydrate
46g
46%
(Dietary Fiber
6g
6%
  Sugars
7g
7%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
410%;
Vitamin C
30%;
Calcium
4%;
Iron
25%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.