Dragon Breath Slow Cooker Pot Roast Loaded With Garlic and Onions
Dragon Breath Slow Cooker Pot Roast Loaded With Garlic and Onions is a main course that serves 6. One serving contains 308 calories, 30g of protein, and 18g of fat. For $1.89 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. If you have beef chuck roast, tomato sauce, oregano, and a few other ingredients on hand, you can make it. This recipe is liked by 286 foodies and cooks. It is brought to you by Weary Chef. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes about 8 hours and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. If you like this recipe, take a look at these similar recipes: Dragon's Breath Chili, Dragon's Breath Wings, and Deano's Dragon Breath Bombs.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 480 minutes
Ingredients:
2 pound beef chuck roast
12 cloves garlic peeled
handful fresh oregano sprigs
salt and pepper
1 large sweet onion quartered and sliced
8 ounces tomato sauce
Equipment:
knife
slow cooker
Cooking instruction summary:
Using a sharp knife, cut 12 deep slits all over the roast (both sides and ends). Stuff the garlic cloves into the slits. Sprinkle salt and pepper liberally all over the meat.Spread half the sliced onions and oregano sprigs over the bottom of the slow cooker crock. Place the roast on top, and spread remaining onions and oregano over the meat.Pour the tomato sauce over the roast, and then fill the empty sauce can with water and pour that around the meat. Cover and cook on low for 8-10 hours. Remove oregano stems before serving.
Step by step:
1. Using a sharp knife, cut 12 deep slits all over the roast (both sides and ends). Stuff the garlic cloves into the slits. Sprinkle salt and pepper liberally all over the meat.
2. Spread half the sliced onions and oregano sprigs over the bottom of the slow cooker crock.
3. Place the roast on top, and spread remaining onions and oregano over the meat.
4. Pour the tomato sauce over the roast, and then fill the empty sauce can with water and pour that around the meat. Cover and cook on low for 8-10 hours.
5. Remove oregano stems before serving.
Nutrition Information:
covered percent of daily need
