Pot Roast from Seasons
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.
Servings and Ingredients
|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.||red wine|
|1 lbs.||carrots, peeled and roughly chopped|
|1||(1.5 pound) pkg. Hy-Vee Smart Bite strawberry reds potatoes, halved|
|1||bunch celery, chopped|
|1||medium white onion, roughly chopped|
Things To Grab
- 4-quart slow cooker
- 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.
- 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.
430 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 145mg
- Sodium: 480mg
- Total Carbohydrates: 27g
- Protein: 52g
Vitamin A 190%
Vitamin C 45%
Hy-Vee Seasons Fall 2013.