Pot Roast

Recipe

Pot Roast

Primary Media

Pot roast mixed with roasted vegetables

User Rating

3.5 out of 5 stars
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22 ratings

Recipe Data

5
Servings

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    2 lbs.boneless beef chuck roast
    ¼ c.Hy-Vee all-purpose flour
    2 tbsp.Hy-Vee Select olive oil
    1 ½ lbs.red potatoes, quartered
    6carrots, peeled and quartered
    4celery ribs, trimmed and quartered
    1large onion, coarsely chopped
    2garlic cloves, minced
    1 c.red wine
    1 c.Hy-Vee fat-free beef broth
    4fresh thyme sprigs
    1Hy-Vee bay leaf

    Directions

    1. Dredge roast in flour, coating all sides. Heat olive oil in large skillet over medium-high heat. Add roast and sear for 4 to 5 minutes on each side or until well-browned.
    2. Combine potatoes, carrots, celery, onion and garlic in slow-cooker. Place meat on vegetables.
    3. Add remaining ingredients to slow-cooker. Cover and cook on LOW 8 hours or on HIGH 4 hours or until meat and vegetables are tender. Remove and discard thyme sprigs and bay leaf before serving.

    Nutrition facts

    Servings

    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 80mg
    • Sodium: 330mg
    • Total Carbohydrates: 39g
    • Protein: 45g

    Daily Values

    0%
    Vitamin A 250%
    0%
    Vitamin C 35%
    0%
    Iron 30%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.