Slow cooker pot roast in tomatoe sauce
Main Course

Tangy Slow Cooker Pot Roast

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I have two versions of this slow cooker pot roast recipe because I crave variety. So when I find a recipe that sort of becomes one of my go-to staples, I like to  tweak it up a bit to create a variation so that we don’t tire of eating the exact thing too often.  Scroll further down the page to see the second version of this recipe.  If you want my all time favorite pot roast recipe click here for it.  “Its the BEST”, as my mom used to say.

l make pot roast in my slow cooker fairly often because its true comfort food. And I love the ease of just throwing everything in the slow cooker and letting it take care of the rest for me. Not to mention the pull-apart, melt-in-your-mouth tenderness you get when you cook your roast in a slow cooker (if you don’t have a slow cooker, you don’t know what you’ve been missing!).  – scroll further down the page for the second version.

Ingredients

1 beef blade roast, approx 3 lbs

all-purpose flour or oat flour

1 tablespoon olive oil

1 cup barbecue sauce (your favorite kind)

1⁄2 teaspoon ground pepper

1⁄4 cup Worcestershire sauce

1 teaspoon dry mustard

1⁄2 cup lemon juice

1 tablespoon chopped garlic

1 cup beef stock

6 -8 potatoes, peeled &, quartered

6 -8 carrots, peeled &, sliced

1 large onion, chopped

Directions

Pat roast dry with paper towels; sprinkle lightly with salt & pepper.

In a heavy pot or Dutch oven, heat oil until hot; add roast &  brown on all sides.

Transfer to slow cooker. Add all other ingredients. Cook on low for about 6 hours.

Slow Cooker Pot Roast Recipe Version II

Ingredients

    • No-Stick Cooking Spray
    • 1 tablespoon Olive Oil
    • 1 tablespoon all-purpose flour or oat flour
    • 1/2 teaspoon ground black pepper
    • 1 pound boneless beef chuck roast, well trimmed, cut into large pieces
    • 2 medium 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) Stewed Tomatoes, undrained
    • 5 tablespoons Tomato Paste
    • 1/2 teaspoon granulated sugar

      Directions

      Spray inside of 4-quart slow cooker with cooking spray; set aside. 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 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.

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