Slow-Cooker Pot Roast

Slow-Cooker Pot Roast
Makes 4
Prep 25 m
Slow Cook 390 - 480 m
Cook 3 m



  1. 1 of 4 Scatter half the onion slices in bottom of a 4- or 5-quart slow cooker. Season roast with 1 tsp of the rosemary, the salt, garlic powder and pepper. Add to slow cooker on top of onion.
  2. 2 of 4 Place carrots, potatoes and remaining onion slices around and on top of roast in slow cooker. Sprinkle with remaining 1 tsp rosemary. Whisk together broth and Worcestershire and pour over vegetables. Cover and slow cook on HIGH for 61/2 hours or on LOW for 8 hours.
  3. 3 of 4 With a slotted spoon, transfer vegetables to a serving platter. With a large spatula, lift out roast, trying to keep in one piece. Place on top of vegetables and strain liquid into a fat separator or measuring cup. Transfer remaining vegetables to platter.
  4. 4 of 4 Skim fat from liquid and transfer to a small saucepan. Combine flour and 3 tbsp water in a small bowl. Whisk into saucepan. Bring to a simmer over medium heat. Cook 3 minutes and serve alongside pot roast and vegetables.
Nutrition Information for Slow-Cooker Pot Roast
Servings Per Recipe: 4
Per Serving: 434 kcal cal., 12 g Fat, total, 29 g carb., 4 g fiber, 110 mg chol., 4 g sat. fat, 0 null Mark as Free Exchange, 51 g pro., 768 mg sodium