Double-Duty Pot Roast

Double-Duty Pot Roast
Makes 6
Prep 15 m
Slow Cook 360 m
Cook 1 m
Slow Cook on high or LOW for 8 hours



  1. 1 of 6 Coat slow cooker with nonstick cooking spray.
  2. 2 of 6 Add onion, garlic, celery and carrot. Season pot roast with salt, thyme and black pepper; place on top of vegetables.
  3. 3 of 6 Combine broth, tomato paste and Worcestershire sauce; pour over roast. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
  4. 4 of 6 Remove roast and cut in half. Cool half, wrap in plastic and refrigerate for Curried Beef on Tuesday.
  5. 5 of 6 Strain liquid into a medium saucepan and bring to a simmer. Combine cornstarch with 3 tbsp water and stir into liquid. Cook, stirring continuously until thickened, about 1 minute. Cool half and refrigerate for Curried Beef.
  6. 6 of 6 Serve remaining pot roast and gravy with cooked noodles and, if desired, Red Cabbage and Apples (recipe below).
Nutrition Information for Double-Duty Pot Roast
Servings Per Recipe: 6
Per Serving: 2 g fiber, 41 g pro., 5 g sat. fat, 46 g carb., 564 mg sodium, 15 g Fat, total, 138 mg chol., 498 kcal cal.