Weeknight Pot Roast

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  • 10|min prep time
  • 8|hr|10|min total time
  • 11 ingredients
  • 6 servings

Cooking spray
package (8 oz) sliced fresh mushrooms (about 3 cups)
container (8 oz) refrigerated prechopped green bell pepper
boneless beef shoulder pot roast (2 lb)
tablespoons ketchup
1/4 cup water
tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked polenta, if desired
Chopped fresh parsley, if desired


  1. 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place mushrooms and bell pepper in slow cooker.
  2. 2 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Spray roast with cooking spray; add to skillet. Cook 3 minutes on each side or until browned. Place roast over vegetables in slow cooker.
  3. 3 In small bowl, stir ketchup, water, Worcestershire sauce, pepper and salt until blended. Pour over roast.
  4. 4 Cover; cook on Low heat setting 8 to 9 hours or until beef is very tender. Serve beef with vegetables and sauce and, if desired, hot cooked polenta. Garnish with parsley.




Nutrition Information

Recipe Step Photos

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