Fire Roasted Tomato Pot Roast {Slow Cooker}
If you have around 8 hours and 30 minutes to spend in the kitchen, Fire Roasted Tomato Pot Roast {Slow Cooker} might be an awesome gluten free and dairy free recipe to try. This recipe serves 6 and costs $2.1 per serving. One serving contains 296 calories, 37g of protein, and 10g of fat. This recipe from Taste and Tell Blog requires salt and pepper, pot roast, vegetable oil, and onion. Several people really liked this main course. 749 people have tried and liked this recipe. With a spoonacular score of 100%, this dish is great. Users who liked this recipe also liked Easy Slow-Cooker Fire Roasted Pot Roast, Slow Cooker Pot Roast with Potatoes (An One Pot Hassle Free Meal), and Slow-Cooker Easy Slow-Cooker Pot-Roasted Steak.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 480 minutes
Ingredients:
8 oz carrots, peeled and cut into 2-inch pieces
Fresh parsley, for garnish
8 oz sliced mushrooms
1 onion, cut into half rings
1 (2-lb) pot roast
12 oz potatoes, peeled and cut into 2-inch cubes
Salt and pepper
1 tablespoon vegetable oil
Equipment:
frying pan
slow cooker
Cooking instruction summary:
Heat a large sauté pan over high heat. Add the oil. Generously salt and pepper all sides of the roast. Add the roast to the hot pan and brown all sides of the roast. Transfer to a 6 to 7 quart slow cooker.Place the mushrooms, carrots, potatoes and onions around the roast. Pour the Fire Roasted Tomato Progresso Recipe Starter over the top of the roast and vegetables. Cook on low until the roast is cooked through and shreds easily, 6-8 hours. Serve with the vegetables and spoon the sauce over the top. Sprinkle with fresh parsley.
Step by step:
1. Heat a large sauté pan over high heat.
2. Add the oil. Generously salt and pepper all sides of the roast.
3. Add the roast to the hot pan and brown all sides of the roast.
4. Transfer to a 6 to 7 quart slow cooker.
5. Place the mushrooms, carrots, potatoes and onions around the roast.
6. Pour the Fire Roasted Tomato Progresso Recipe Starter over the top of the roast and vegetables. Cook on low until the roast is cooked through and shreds easily, 6-8 hours.
7. Serve with the vegetables and spoon the sauce over the top. Sprinkle with fresh parsley.
Nutrition Information:
covered percent of daily need
