Description
A heartwarming pot roast recipe perfect for chilly evenings, featuring tender meat, colorful vegetables, and a rich broth.
Ingredients
Scale
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Instructions
- Season the pot roast with salt and pepper.
- Place the roast in a slow cooker with half a can of beef broth.
- Set the slow cooker to LOW and cook for about 10 hours.
- Once cooked, gently shred the beef using two forks.
- In a very large pot, heat 1 tablespoon of oil and sauté chopped carrots and the frozen seasoning mix until tender.
- Add the shredded beef, chopped potatoes, frozen peas, green beans, corn, remaining beef broth, and tomato soup to the pot.
- Pour in the can filled with water, adding salt and pepper to taste.
- Bring to a boil, then lower the heat, cover the pot, and let it simmer for about an hour.
- Add water as desired to achieve your preferred consistency.
Notes
Allow the meat to rest before shredding for juicier results. Experiment with fresh herbs and spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg
Keywords: pot roast, comfort food, slow cooker, family meal, hearty
