Weeknight Pot Roast

Enjoy this pot roast that’s made with mushrooms, bell peppers and beef – a delicious slow cooked dinner.

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

Ingredients

Cooking spray
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
container (8 oz) refrigerated prechopped green bell pepper
1
boneless beef shoulder pot roast (2 lb)
6
tablespoons ketchup
1/4 cup water
1
tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked polenta, if desired
Chopped fresh parsley, if desired
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place mushrooms and bell pepper in slow cooker.
  • 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 In small bowl, stir ketchup, water, Worcestershire sauce, pepper and salt until blended. Pour over roast.
  • 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    228
    ,
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Sodium
    397mg
    397%;
    Total Carbohydrate
    7 1/2g
    7 1/2%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    31 1/2g
    31 1/2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Other Carbohydrate; 4 1/2 Lean Meat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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