Fall Seasoned Roast


Fall Seasoned Roast

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Cooked pot roast on plate with roasted zucchini and whole roasted carrots

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    Autumn comfort food at its finest, this well-seasoned roast is just what the butcher ordered. 

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    Servings and Ingredients

    Serves 4
    8 small red-skinned potatoes, quartered
    1 c. baby carrots
    1 c. fresh sliced mushrooms
    1 small onion, chopped
    ½ c. chopped celery
    1 (3 to 3-1/2 pound) boneless beef chuck arm pot roast
    ¾ c. boiling water
    1 Hy-Vee beef bouillon cube
    1 tsp. Hy-Vee dried oregano
    1 tsp. Hy-Vee garlic salt
    ½ tsp. Hy-Vee pepper
    1 tbsp. Hy-Vee spicy mustard
    2 tbsp. Hy-Vee flour


    1. In a 5-quart slow cooker, layer potatoes, carrots, mushrooms, onion and celery. Place roast on vegetables.
    2. Stir together water, bouillon cube, oregano, garlic salt, pepper and mustard. Pour over roast.
    3. Cover and cook on HIGH 5 hours or on LOW 8 hours or until roast is fork-tender.
    4. Remove roast and 1 cup broth from slow cooker.
    5. In a small saucepan, combine broth and flour. Bring to a boil, stirring constantly. Boil for 1 minute. Serve with roast and vegetables.
    6. Reserve 4 slices of roast for Cucumber Ranch Grill recipe.

    Nutrition facts


    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 115mg
    • Sodium: 360mg
    • Total Carbohydrates: 10g
    • Protein: 33g

    Daily Values

    Vitamin A 40%
    Vitamin C 15%
    Iron 25%
    Calcium 2%

    Recipe Source:

    Hy-Vee Test Kichen, Hy-Vee weekly ad from the week of September 9, 2015.