Slow Cooker Pot Roast

13 495 561
Ingredients Minutes Calories
Prep Cook Servings
15 min 8 h 4
Slow Cooker Pot Roast
Health Rating

Ingredients


567 gm Sweet potato (cubed large - need 2 1/2 lbs. and will be using half for meal #3)
1 large Yellow onion (quartered)
4 large Carrots (cut into chunks)
5 large stalk(s) Celery (cut into chunks)
227 gm Cremini (Italian) mushroom (halved - about 3 cups)
2 clove(s) Garlic
681 gm Beef, chuck, shoulder (cook 3 lbs. and save the rest for Meal #3)
1 tsp Sea salt
1/2 tsp Black pepper
1 tsp Herbes de provence
1 tbsp Tomato paste, canned
2 cup Chicken broth (stock), low sodium (can use beef broth)
1/2 cup Walnuts

Instructions


Make ahead:

Cut vegetables: onion, carrots, celery, mushrooms

For Pot Roast:

Put all the vegetables and garlic in the slow cooker (see Kitchen Note). When putting sweet potatoes in slow cooker do not mix with other vegetables, you will be saving some for Meal #3).

Season meat with salt, pepper, and Herbes and put in cooker.

Whisk together tomato paste and broth and pour over.

Heat on high for 4-5 hours or low 7-8 hours.

Save half of the meat and 1 cup of juice for Meal #4.

Serve with walnuts on the side or save for a snack later. Save half the sweet potatoes for Meal #3.

Kitchen Note:

To cook in an oven, follow directions above putting ingredients in a Dutch oven. Cook 6 hours at 300°F.


Nutrition Facts

Per Portion

Calories 561
Calories from fat 202
Calories from saturated fat 86
Total Fat 22.5 g
Saturated Fat 9.6 g
Trans Fat 0.6 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 11.7 g
Cholesterol 102 mg
Sodium 1231 mg
Potassium 1758 mg
Total Carbohydrate 48 g
Dietary Fiber 9.7 g
Sugars 14.5 g
Protein 42 g

Dietary servings

Per Portion


Meat 1.9
Meat Alternative 0.5
Vegetables 7.1

Energy sources


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Recipe from:
Lunch
Main
  • Laura Togunov Laura Togunov (April 6, 2017, 7:55 a.m.)

    What is meal #3 and #4?