Slow-Cooker Pot Roast with Root Vegetables

Slow-Cooker Pot Roast with Root Vegetables
Servings: 8 Prep 15 mins Cook 3 mins Slow Cook 10 hrs on LOW

Ingredients

  • 4 pounds boneless chuck roast, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large carrots, peeled and cut into 3-inch lengths
  • 4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
  • 2 ribs celery, finely chopped
  • 1 large onion, finely chopped
  • 2 bay leaves
  • 1 can low-sodium beef broth
  • 1/2 cup red wine
  • 3 tablespoons flour
  • 3 tablespoons unsalted butter, softened

Make It

1. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.

2. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 436, Fat, total (g): 16, chol. (mg): 134, sat. fat (g): 7, carb. (g): 17, fiber (g): 4, pro. (g): 52, sodium (mg): 292, Percent Daily Values are based on a 2,000 calorie diet.