Weeknight Pot Roast

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
228
% Daily Value
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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