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Slow-Cooker Harvest Pot Roast

Makes: 8  servings Prep 10 mins Cook 13 mins Slow Cook  on HIGH for 6 hours or LOW for 8 hours
Slow-Cooker Harvest Pot Roast
  • 3 pounds  boneless chuck roast, trimmed and blotted dry
  • 1 teaspoon  dried thyme
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 tablespoon  canola oil
  • 1 medium-size onion, thinly sliced
  • 1 tablespoon  tomato paste
  • 2 tablespoons  all-purpose four
  • 1/2 cup  red wine
  • 1/2 cup  low-sodium beef broth
  • 4 medium-size carrots, peeled, quartered lengthwise and cut into 1-inch pieces
  • 3 ribs celery, cut into 1-inch pieces
  • 1 1/2 pounds  new potatoes, scrubbed and quartered


1. Sprinkle roast with 1/4 teaspoon each thyme, salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook roast 1 to 2 minutes per side or until browned; transfer roast to slow cooker.

2. Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened. Stir in tomato paste and cook 1 minute, stirring constantly. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in wine, broth and 1 1/2 cups water; bring to a boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.

3. When there is 3 hours cook time remaining on HIGH or 4 hours on LOW, remove meat from slow cooker and stir in carrots, celery, potatoes and remaining 3/4 teaspoon thyme. Return meat to slow cooker for remaining cook time.

4. Remove meat from slow cooker; slice. Stir remaining 1/4 teaspoon salt into liquid. Serve roast with vegetables and sauce. Makes 8 servings.

nutrition facts
  • Servings Per Recipe 8
  • cal.(kcal)354
  • Fat, total(g)10
  • chol.(mg)82
  • sat. fat(g)3
  • carb.(g)23
  • fiber(g)3
  • pro.(g)38
  • sodium(mg)251
  • Percent Daily Values are based on a 2,000 calorie diet