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Yankee Pot Roast
Course
Slow Cooker
Keyword
Slow Cooker
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Servings
8
Calories
760
kcal
Ingredients
2
tablespoons
olive oil
4 to 5
pound
boneless beef chuck roast
1
tablespoon
garlic salt
1
teaspoon
black pepper
2
cans (10.75 ounces each)
cream of mushroom soup
1
cup
water
2
cups
beef stock
2
tablespoons
tomato paste
6 to 8
medium sized
potatoes
quartered 2 cups peeled baby carrots
4
stalks
celery
cut into 2-inch pieces
2
large
onions
quartered
Instructions
Heat oil in a large skillet.
Season roast with garlic salt and pepper.
Brown roast for a few minutes on each side.
Place roast in the slow cooker.
In a bowl, whisk together soup, water, stock, and tomato paste.
Pour the mixture over the roast.
Cover and cook on low for 6 to 8 hours or until the roast gets really tender.
Add potatoes, carrots, celery, and onions.
Lift roast so vegetables are covered in the gravy.
Cook on high for another hour or until veggies are tender.
Remove roast and vegetables to a platter.
Serve the gravy over the roast and vegetables.
Nutrition
Calories:
760
kcal
|
Carbohydrates:
34
g
|
Protein:
44
g
|
Fat:
49
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
22
g
|
Trans Fat:
3
g
|
Cholesterol:
161
mg
|
Sodium:
1205
mg
|
Potassium:
1547
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
156
IU
|
Vitamin C:
36
mg
|
Calcium:
85
mg
|
Iron:
6
mg