Angus Beef Pot Roast

Recipe

Angus Beef Pot Roast

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Chafing dish filled with beef pot roast and vegetables

User Rating

3.14 out of 5 stars
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50 ratings

Recipe Data

10
Servings
15min
Prep
9hr15min
Total

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    Description

    This recipe is enough to serve 10, so if you have a smaller crowd, consider stocking up on soft tortillas. Then you can use the leftover beef to make street tacos the next day. 

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1yellow onion, finely chopped
    4medium carrots, peeled and cut into 1-1/2-inch pieces
    1 lbs.sweet potatoes, peeled and cut into 2-inch chunks
    2shallots, peeled and halved horizontally
    1(14.5 oz) can Hy-Vee beef broth
    1(2-1/2 to 3 lb) Hy-Vee Angus boneless chuck roast
    5fresh thyme sprigs
    1Hy-Vee bay leaf
    Hy-Vee salt and Hy-Vee pepper, to taste

    Directions

    1. Place onion, carrots, potatoes, shallots and broth in slow-cooker and stir to combine.
    2. Place beef roast on top of vegetables; add thyme sprigs and bay leaf. Season with salt and pepper, if desired.
    3. Cover and roast on LOW for 9 to 11 hours, or until meat is tender.
    4. Remove meat and vegetables from slow-cooker and serve, discarding thyme sprigs and bay leaf.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 95mg
    • Sodium: 110mg
    • Total Carbohydrates: 9g
    • Protein: 49g

    Daily Values

    0%
    Vitamin A 120%
    0%
    Vitamin C 10%
    0%
    Iron 25%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2007.