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Slow Cooked Pot Roast
Source: dLife

A traditional recipe for a saucy tomato based pot roast made in a slow-cooker.

Prep Time: 25 minutes
Cook Time: 10 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 282.4
Total Carbs 15.6 g
Dietary Fiber 3.1 g
Sugars 9.4 g
Total Fat 11.1 g
Saturated Fat 3.6 g
Unsaturated Fat 1.1 g
Potassium 974.1 mg
Protein 29.7 g
Sodium 404.4 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  beef chuck pot roast
1 tbsp  canola oil
1 cup  chopped carrots
1 cup  fresh chopped celery
1 each  medium onions
2 each  medium garlic cloves
1 tbsp  quick cooking tapioca
14 1/2 oz  canned Italian style stewed tomatoes
6 oz  unsalted tomato paste
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 each  bay leaves
  1. Remove excess fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker. Cook meat in a large skillet in hot oil over medium heat until brown on all sides. Drain off fat. Place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables. Place meat on top of vegetables. Combine in a medium bowl undrained tomatoes, tomato paste, salt, pepper, and bay leaf. Pour over mixture in cooker.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-setting for 4 to 5 hours.
  3. Remove meat to a serving platter. Skim fat from sauce. Remove and discard bay leaf. Drizzle some of the sauce overmeat. Pass remaining sauce.

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