Pot Roast from Seasons

Recipe

Main Dish
Pot Roast from Seasons

Primary Media

Pot roast surrounded by stewed vegetables on white platter

User Rating

2.95 out of 5 stars
Rate it:
84 ratings

Recipe Data

8
Servings
15min
Prep
10hr15min
Total

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Description

It's the kind of works-every-time recipe you'll want to hold on to. To make it even easier, use Hy-Vee Short Cuts potatoes, celery, and carrots to save time washing and chopping. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2 ½ lbs.chuck roast
Hy-Vee salt, to taste
Hy-Vee black pepper, to taste
Hy-Vee garlic powder, to taste
1(1-oz.) packet Hy-Vee dry onion soup mix
¾ c.water
¾ c.red wine
1 lbs.carrots, peeled and roughly chopped
1(1.5 pound) pkg. Hy-Vee Smart Bite strawberry reds potatoes, halved
1bunch celery, chopped
1medium white onion, roughly chopped

Things To Grab

  • 4-quart slow cooker

Directions

  1. Season both sides of roast with salt, pepper and garlic powder. In a 4-quart slow cooker, add the soup mix, water and wine and stir together. Place roast in cooker and cover and cook on LOW for 8 to 10 hours.
  2. After the roast has been cooking for 4 hours, place all vegetables in the cooker to cook for the remaining 4 to 6 hours all together.

Nutrition facts

Servings

430 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 145mg
  • Sodium: 480mg
  • Total Carbohydrates: 27g
  • Protein: 52g

Daily Values

0%
Vitamin A 190%
0%
Vitamin C 45%
0%
Iron 30%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Fall 2013.