Recipes and Cooking Fork-Tender Pot Roast 3.3 (7) 1 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 22, 2013 Print Share Share Tweet Pin Email Prep Time: 25 mins Slow Cook Time: 10 hrs Total Time: 10 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ - 3 pound 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 ¾ cup beef broth ¼ cup dry red wine 2 tablespoon quick-cooking tapioca, crushed 1 tablespoon dried Italian seasoning, crushed 1 tablespoon tomato paste 1 teaspoon garlic powder ¾ teaspoon ground black pepper ½ teaspoon dry mustard ½ teaspoon paprika ⅛ teaspoon salt Hot mashed potatoes (optional) Directions 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. 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. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 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. Print Nutrition Facts (per serving) 322 Calories 10g Fat 10g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 83mg 28% Sodium 349mg 15% Total Carbohydrate 10g 4% Protein 43g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.