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Description
Slow cooker pot roast with gravy and vegetables is great for weeknight meals. If you prep the night before, cover the cut potatoes with water, then drain before adding to the slow cooker.
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. baby carrots
- 1 lb. potatoes (cut into 1-inch chunks)
- 1 large onion (cut into 1/2-inch wedges)
- 1 rib celery (cut into 1-inch chunks)
- 2 1/2 lb. boneless chuck roast (lean, well trimmed)
- 2 pkg. mccormick brown gravy mix
- 1 cup water
- 1 tsp. McCormick Thyme Leaves
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Directions
- Place carrots, potatoes, onion and celery in slow cooker. Place beef on top of vegetables.
- Mix Gravy Mixes, water and thyme in small bowl. Pour over top. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH.
- Remove beef and vegetables to serving platter. Spoon some gravy over beef and vegetables. Serve remaining gravy on the side, if desired.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium140mg6% |
| Potassium800mg23% |
| Protein29g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A160% |
| Vitamin C25% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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