Fork-Tender Pot Roast

Fork-Tender Pot Roast
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4 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
25 mins
Slow Cook:
10 hrs to 12 hrs (low) or 5 to 6 hours (high)
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Fork-Tender Pot Roast

Ingredients
2 1/2
pounds boneless beef chuck pot roast
1
tablespoon olive oil
2
stalks celery, cut into 1-inch pieces
1
cup coarsely chopped carrots (2 medium)
1
cup coarsely chopped onion (1 large)
1
bay leaf
1
clove garlic, minced
3/4
cup beef broth
1/4
cup dry red wine
2
tablespoons quick-cooking tapioca, crushed
1
tablespoon dried Italian seasoning, crushed
1
tablespoon tomato paste
1
teaspoon garlic powder
3/4
teaspoon ground black pepper
1/2
teaspoon dry mustard
1/2
teaspoon paprika
1/8
teaspoon salt
 
Hot mashed potatoes (optional)

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
  2. In the cooker combine celery, carrots, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour mixture over meat.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Using a slotted spoon, transfer meat and vegetables to a serving platter. Remove and discard bay leaf from cooking liquid; skim off fat. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.

Nutrition Facts

(Fork-Tender Pot Roast)
    Per serving:
  • 322 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 83 mg chol.,
  • 349 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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