Slow Cooker Beef Pot Roast

Slow Cooker Beef Pot Roast
additional images
additional images
additional images
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 to 4-pound chuck pot roast
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 medium potatoes, quartered
  • 3 to 4 carrots, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 1/2 cup beef broth

Directions

  1. Sprinkle roast with salt and pepper.
  2. Place half of vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
  3. Cover and cook 5 hours on HIGH or 8 hours on LOW.

Serves: 6-8

Test Kitchen Tip: Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots. A long cooking time in moist heat will tenderize a tougher cut of meat. Therefore, using a lower-priced cut, such as chuck, is economical as well as delicious.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top