Enjoy this pot roast that’s made with mushrooms, bell peppers and beef – a delicious slow cooked dinner.
Weeknight Pot Roast
- Prep Time 10 min
- Total 8 hr 10 min
- Ingredients 11
- Servings 6
Ingredients
- Cooking spray
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 container (8 oz) refrigerated prechopped green bell pepper
- 1 boneless beef shoulder pot roast (2 lb)
- 6 tablespoons ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Hot cooked polenta, if desired
- Chopped fresh parsley, if desired
Instructions
-
Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place mushrooms and bell pepper in slow cooker.
-
Step2Spray 12-inch skillet with cooking spray; heat over medium-high heat. Spray roast with cooking spray; add to skillet. Cook 3 minutes on each side or until browned. Place roast over vegetables in slow cooker.
-
Step3In small bowl, stir ketchup, water, Worcestershire sauce, pepper and salt until blended. Pour over roast.
-
Step4Cover; cook on Low heat setting 8 to 9 hours or until beef is very tender. Serve beef with vegetables and sauce and, if desired, hot cooked polenta. Garnish with parsley.
Nutrition
228
Calories
8g
Total Fat
31 1/2g
Protein
7 1/2g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 228
- Total Fat
- 8g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 397mg
- 0%
- Total Carbohydrate
- 7 1/2g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 31 1/2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 4 1/2 Lean Meat;Carbohydrate Choice
1/2
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