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Slow-Cooked Pot Roast and Vegetables

(13)
  1 reviews
  • 25 min prep time
  • 10 hr 25 min total time
  • 11 ingredients
  • 4 servings
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Steak your claim on a meat-and-potatoes meal slow-cooked with a homey spin.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
340
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
60mg
20%
Sodium
680mg
28%
Total Carbohydrate
46g
15%
Dietary Fiber
6g
24%
Sugars
7g
7%
Protein
29g
29%
% Daily Value*:
Vitamin A
410%
410%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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