Slow Cooker Pot Roast Recipe
This Slow Cooker Pot Roast recipe is absolutely mouth watering! Seared roast beef slow cooks with crushed tomatoes and spices, and is served over pasta - perfect for both a weeknight meal or a holiday dinner!
Servings 8 servings
Calories 466 kcal
20 oz crushed tomatoes 1 cup onion diced 4 cloves garlic minced 2 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1 tsp brown sugar 1 tsp parsley dried 1 tsp basil dried 1/2 tsp salt 1/2 tsp pepper 2 tbsp olive oil 3 lb beef chuck roast 16 oz thin spaghetti cooked and drained
In a medium bowl, stir together crushed tomatoes, onion, garlic, balsamic vinegar, Worcestershire sauce, brown sugar, basil, parsley, salt and pepper. Set aside. Heat oil over medium high heat in a skillet. Brown chuck roast on all sides. Remove from heat. Spread half of tomato mixture into bottom of slow cooker. Place roast over mixture and then spoon remaining mixture over roast. Cover and cook on low 6 hours or on high 4 hours. Remove roast from slow cooker and allow to rest 5 minutes. Serve spaghetti topped with tomato sauce and slices of pot roast. Calories: 466 kcal | Carbohydrates: 26 g | Protein: 37 g | Fat: 23 g | Saturated Fat: 9 g | Cholesterol: 117 mg | Sodium: 400 mg | Potassium: 854 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 175 IU | Vitamin C: 8.7 mg | Calcium: 67 mg | Iron: 5.4 mg