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Slow-Cooked Pot Roast and Vegetables

Slow-Cooked Pot Roast and Vegetables
  • Prep 25 min
  • Total 10 hr 25 min
  • Ingredients 11
  • Servings 4
Steak your claim on a meat-and-potatoes meal slow-cooked with a homey spin.
By Pillsbury Kitchens
Updated July 22, 2008
Make With
Make With
Progresso Broth

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.

  • 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 Facts

Serving Size: 1/4 of Recipe
Calories
340
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
60mg
20%
Sodium
680mg
28%
Total Carbohydrate
46g
15%
Dietary Fiber
6g
24%
Sugars
7g
Protein
29g
% 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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