Wednesday, October 7, 2015

Slow Cooker Fire Roasted Pot Roast

If you haven't noticed, I'm all about the slow cooker this week. As soon as the weather starts to turn chilly I break out all of my slow cooker recipes. This is a comfort food classic and the perfect weeknight meal when all you want to do is come home and have dinner ready and waiting for you. I found a similar recipe to mine on the Betty Crocker website except they used crushed fire roasted tomatoes. My version is a tad different and also ww friendly but you'd never know it by the taste!

Slow Cooker Fire Roasted Pot Roast
Serves 6
Cal 218, Carbs 15.3, Fat 5.6, Fiber 2.5, Protein 24.5

2 lb. boneless lean chuck roast
2 garlic cloves, chopped
2 tsp. salt
1 tsp. garlic powder
1 can fire roasted diced tomatoes, undrained
2 cup baby carrots
1.5 lbs. baby red potatoes, quartered
1 large onion, cut into chunks
1 tsp. red pepper flakes
1/4 cup beef broth

Place roast in bottom of slow cooker. Season with salt and garlic powder. Top with veggies, fire roasted tomatoes, and beef broth.

Cover and cook on low 8 hours.

Spoon into bowls and top with red pepper flakes and chopped parsley (if desired) Enjoy!

1 comment:

  1. Hi Bridget,
    I just love a great Slow Cooker Pot Roast for fall, it is so comforting. Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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