|Nutritional Guidelines (per serving)|
|Servings: 6 - 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|*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.|
French onion soup and tomatoes add flavor to this delicious pot roast. Serve this pot roast with potatoes and a tossed salad for a hearty weekday meal.
- 1 boneless chuck pot roast, about 3 pounds
- steak seasoning blend or seasoned salt and pepper
- 1 medium onion, sliced
- 8 ounces sliced mushrooms
- 1 can condensed French onion soup, undiluted
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 can (14.5 ounces) diced tomatoes
Rub the roast all over with the steak seasoning blend or salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side.
Transfer the roast to the crockery insert of the slow cooker.
In the same skillet, saute the onion and mushrooms over medium heat until the onions are lightly browned.
Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and bring to a boil. Pour over the roast in the slow cooker.
Cook on HIGH for 1 hour.
Turn to LOW and continue cooking for 7 to 8 hours, or until tender.
More Pot Roast Recipes