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Weeknight Pot Roast

Weeknight Pot Roast
  • Prep 10 min
  • Total 8 hr 10 min
  • Ingredients 11
  • Servings 6
Enjoy this pot roast that’s made with mushrooms, bell peppers and beef – a delicious slow cooked dinner.
Updated February 2, 2012

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

Steps

  • 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 Facts

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