Recipe
Author
Hy-Vee Test Kitchen
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Description
Autumn comfort food at its finest, this well-seasoned roast is just what the butcher ordered.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- In a 5-quart slow cooker, layer potatoes, carrots, mushrooms, onion and celery. Place roast on vegetables.
- Stir together water, bouillon cube, oregano, garlic salt, pepper and mustard. Pour over roast.
- Cover and cook on HIGH 5 hours or on LOW 8 hours or until roast is fork-tender.
- Remove roast and 1 cup broth from slow cooker.
- In a small saucepan, combine broth and flour. Bring to a boil, stirring constantly. Boil for 1 minute. Serve with roast and vegetables.
- Reserve 4 slices of roast for Cucumber Ranch Grill recipe.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 115mg
- Sodium: 360mg
- Total Carbohydrates: 10g
- Protein: 33g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 15%
0%
Iron 25%
0%
Calcium 2%
Recipe Source:
Hy-Vee Test Kichen, Hy-Vee weekly ad from the week of September 9, 2015.