Slow Cooker (or Stovetop*) Pot Roast

  • Thursday, November 21, 2013

Ingredients and Preparation Ingredients Measures Reduced-fat cream of mushroom soup 1 10.75-ounce can Reduced-sodium onion soup mix envelope Beef pot roast 2 pounds Freshly ground pepper teaspoon Pearl onions, skins removed 10 ounces (about 2 cups) Baby carrots 12-ounce bag (about 2 cups) Clove garlic, minced 1 Large red potatoes, cut into 1-inch pieces 3 Directions 1. Combine soup, onion powder, garlic powder, and thyme in the bottom of a crock pot. 2. Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes. 3. Cover and cook on high for 3-4 hours, or low for 6-8 hours, until roast is tender and meat thermometer inserted into the thickest part of the roast reads 150-160F. 4. Slice roast and serve with vegetables and gravy. *If using the stovetop: 1. In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown roast on all sides and set aside. 2. Combine soup, 1 cup of water, and onion soup mix in the pot and heat to a simmer. Place roast in the center of the pot and sprinkle with pepper. Reduce heat to a low simmer, cover, and cook for 30 minutes. 3. Add onions, carrots, garlic, and potatoes to pot; recover; and continue cooking for 45 minutes-1 hour, until vegetables and beef are tender and a meat thermometer inserted halfway into the thickest part of the roast reads 150-160F (cooking time will depend on the shape of the roast). 4. Slice roast and serve with vegetables and gravy. 0 0 1 222 1269 Summerville Journal Scene 10 2 1489 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:Cambria;}

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