Slow-Cooked Pot Roast

Slow-Cooked Pot Roast with red potatoes, carrots & tomato sauce

Tender pot roast with red potatoes and carrots in a savory tomato sauce cooked to perfection in your slow cooker.

Hands on time 20 minutes, total time 8 hours 20 minutes. 

This recipe makes 4 servings of 1-1/2 cups each.

Ingredients:
1 tablespoon Pure Wesson® Vegetable Oil
1 tablespoon all-purpose flour
1/2 teaspoon ground black pepper
1 pound boneless beef chuck roast, well trimmed, cut into large pieces
2 medium red-skinned potatoes, cut into 2-inch pieces
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons minced garlic
1/2 cup lower sodium beef broth
2 tablespoons Worcestershire sauce
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
5 tablespoons Hunt's® Tomato Paste-No Salt Added
1/2 teaspoon granulated sugar
Total cost: $7.15

Directions:
Heat oil in large nonstick skillet over medium-high heat. Combine flour and pepper in shallow dish; coat meat with mixture. 
Place meat in skillet and brown all sides; transfer to 4-quart slow cooker. 
Add potatoes, carrots, onion and garlic. 
Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. 
Pour over meat and vegetables. 
Cook on LOW 8 hours or HIGH 4 hours.

Nutritional information provided by www.menucalc.com

For more recipes visit ConAgra Foods at www.startmakingchoices.com