Cook once, eat for days! You’ll be a meal prep champion with this saucy, melt-in-your-mouth pot roast full of aromatic herbs and spices. Simply serve with Steamer Mashed Potatoes and side salad, or use leftovers to beef up the protein in chili, soup, sandwiches, and salads. Enjoy Pot Roast Pasta tomorrow!
Ingredients
4 carrots
2 celery stalks
1 can (28 oz/796 ml) plum tomatoes
4 cups sliced mushrooms
2 cans (5.5 oz/156 ml) tomato paste
2 tbsp Bruschetta Seasoning or Sun-Kissed Tomato Dip Mix
1 tbsp Beef & Steak Seasoning
2–3 tsp sugar
4 lbs (1.8 kg) beef pot roast (cross-rib or blade)
Sea Salt, to taste
Black Pepper, to taste
Preparation
Peel and slice carrots. Chop celery. Drain and rinse tomatoes.
To slow cooker, add carrots, celery, mushrooms, and tomato paste. Add tomatoes and, using your hands, gently break them up. Stir in seasonings and sugar.
Season beef with salt and pepper and add to slow cooker. Spoon liquid in slow cooker overtop.
Cover and cook 6 hr on high or 10 hr on low, until beef is fork-tender.
Thickly slice beef and serve with sauce from slow cooker.
Nutritional Information
Per serving: Calories 190, Fat 8 g (Saturated 3 g, 0.2 0 g), Cholesterol 55 mg, Sodium 60 mg, Carbohydrate 9 g (Fiber 2 g, Sugars 5 g), Protein 21 g.
Perfectly Balance Your Plate
Serve with 1 cup mashed potatoes and 2 cups leafy greens with 1 tbsp prepared Epicure Dressing.