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Slow Cooker Family Pot Roast Recipe

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www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Slow cooker pot roast with gravy and vegetables is great for weeknight meals. If you prep the night before, cover the cut potatoes with water, then drain before adding to the slow cooker.
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Servings:
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Ingredients
  • 1 pound baby carrots
  • 1 pound red potatoes, cut into 1-inch chunks
  • 1 large onion, cut into 1/2-inch wedges
  • 2 1/2 pounds lean boneless chuck roast, well trimmed
  • 2 packages McCormick® Brown Gravy Mix
  • 1 cup water
  • 1 teaspoon McCormick® Thyme Leaves
Directions
PREP
15 mins
COOK
6+ hrs

1. Place carrots, potatoes, 1/2 of the onion wedges and beef in slow cooker.

2. Mix Gravy Mixes, water and thyme in small bowl. Pour over top. Add remaining onion wedges. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH or until vegetables are tender.

4. Remove beef and vegetables to serving platter. Spoon some gravy over beef and vegetables. Serve remaining gravy on the side, if desired.

Slow Cooker Tip: For best results, do not remove cover during cooking.
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Nutrition (per serving)
Calories: 357 Calories
Fat: 17 Grams
Protein: 30 Grams
Cholesterol: 81 Milligrams
Carbohydrates: 21 Grams
Sodium: 424 Milligrams
Fiber: 3 Grams
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