Slow-Cooker Beef Pot Roast |
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Prep Time: 4 Minutes Cook Time: 427 Minutes |
Ready In: 431 Minutes Servings: 6 |
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Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day. Ingredients:
1 (8-ounce) package presliced mushrooms |
1 (8-ounce) container refrigerated prechopped green bell pepper |
cooking spray |
1/4 cup plus 2 tablespoons ketchup |
1/4 cup water |
1 tablespoon worcestershire sauce |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
2 pounds boneless shoulder pot roast |
Directions:
1. Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
3. Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.
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