Place potatoes, carrots, and onion in a 5-to-6-quart slow cooker.
Find your new family-favorite pot roast recipe that can be made in your slow cooker!
Servings and Ingredients
|1 (1-lbs.) bag Hy-Vee Smart Bite baby blonde potatoes, halved|
|1 (12-oz.) bag baby carrots|
|1 medium white onion, cut into 1-1/2-inch wedges|
|1 (2-1/2-to-3-lbs.) Hy-Vee Choice boneless beef chuck arm pot roast|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 ½ tbsp. Hy-Vee canola oil|
|2 tsp. refrigerated minced garlic|
|1 ½ c. Hy-Vee reduced-sodium beef broth, divided|
|2 tbsp. Hy-Vee tomato paste|
|2 tbsp. Hy-Vee Worcestershire sauce|
|2 tsp. herbes de Provence, or 1 tsp. Hy-Vee dried thyme|
|½ (16-oz.) pkg. Hy-Vee Select frozen whole green beans|
|½ c. cold water|
|¼ c. Hy-Vee all-purpose flour|
|Fresh thyme, for garnish|
Things To Grab
- 5-to-6-quart slow cooker
- Large nonstick skillet
Pat roast dry; sprinkle with salt and pepper. Heat oil over medium-high heat in nonstick skillet. Add roast and sear 2 to 4 minutes on each side. Place on vegetables in slow cooker.
Add garlic to skillet. Cook over medium heat 5 seconds. Add 1/2 cup broth. Bring to boil, scraping up any brown bits in skillet. Boil until reduced by half. Whisk in remaining 1 cup broth, tomato paste, Worcestershire sauce, and herbes de Provence. Return to boil, then add to slow cooker.
Cover and cook on LOW for 6 to 7 hours or until beef reaches 205 degrees. Place frozen beans on roast; cover and cook 30 minutes more. Transfer beef and vegetables to a platter; cover and keep warm.
For Gravy, strain 1-1/2 cups juices from slow cooker into a saucepan. Whisk together water and flour; add to saucepan. Cook and stir over medium heat until thick and bubbly. Cook for 1 minute more. Season to taste. Serve with roast and vegetables. Garnish with fresh thyme, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 110mg
- Sodium: 270mg
- Total Carbohydrates: 24g
- Protein: 40g