Lots of pot roast recipes call for dry soup mix and/or beef bouillon cubes for flavoring. These little seasonings are primarily salt. A single bouillon cube can have as much as 1,110 milligrams of sodium. An envelope of onion soup mix contains 2,440 milligrams of sodium.
You can cut back by substituting a cup of low-sodium canned beef broth (around 440 milligrams of sodium) for each bouillon cube. Or you can completely eliminate this source of salt in your meal by using sodium-free bouillon. Yes, it does exist, and it's in your grocery store right next to the regular bouillon sodium bombs.
Basic Pot Roast Recipe
- Thoroughly wash and cube four medium potatoes and place in bottom of your slow cooker. Leaving the skins on conserves vitamins.
- Wash and slice four carrots into even lengths and place them on top of the potatoes.
- Peel and slice two onions; place half of the slices on the carrots and potatoes.
- Trim any visible fat from a 3- to 4-pound chuck roast; season with pepper and garlic powder (not garlic salt), and place it in the slow cooker on top of your vegetables.
- Place the other half of the onions over the roast.
- Dissolve the sodium-free beef bouillon in 1 cup of boiling water, and pour it over roast.
- Cook the roast on low for 10 hours.