Slow-Cooked Pot Roast Recipe

Tender pot roast with red potatoes and carrots in a savory tomato sauce

Tender pot roast with red potatoes and carrots in a savory tomato sauce

Prep Time 20 minutes

Total Time 8 1/2 hours


Makes 4 servings


PAM® Original No-Stick Cooking Spray
1 tablespoon Pure Wesson® Vegetable Oil
1 tablespoon all-purpose flour
1/2 teaspoon ground black pepper
1 pound boneless beef chuck roast, well trimmed, cut into large pieces
2 medium red-skinned potatoes, cut into 2-inch pieces
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons minced garlic
1/2 cup lower sodium beef broth
2 tablespoons Worcestershire sauce
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
5 tablespoons Hunt's® Tomato Paste-No Salt Added
1/2 teaspoon granulated sugar


  1. Spray inside of 4-quart slow cooker with cooking spray; set aside. Heat oil in large nonstick skillet over medium-high heat. Combine flour and pepper in shallow dish; coat meat with mixture. Place meat in skillet and brown all sides; transfer to slow cooker. Add potatoes, carrots, onion and garlic.
  2. Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. Pour over meat and vegetables.
  3. Cook on LOW 8 hours or HIGH 4 hours.

Nutritional Information

Serving Size: 1-1/2 cups each
Calories 371
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 64 mg
Sodium 495 mg
Carbohydrate 37 g
Dietary Fiber 6 g
Sugars 12 g
Protein 32 g
Vitamin A 106 %
Vitamin C 42 %
Calcium 8 %
Iron 26 %

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