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Fork-Tender Pot Roast

For a meal that's ready when you get home after a long day, try this flavorful and hearty pot roast.

Active Time
25 mins
Total Time
5 hrs 25 mins
Yield
Serves 8

How to Make It

1. Step
In a large skillet, brown meat on all sides in hot oil over medium-high heat. Remove from heat and set aside.
2. Step
In a 3 1/2- or 4-quart slow cooker, combine carrot, celery, onion, garlic and bay leaf (see Tip). Top with meat. In a medium bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika and salt. Pour over meat in cooker.
3. Step
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Step
To serve, transfer meat to a serving platter. Remove vegetables with a slotted spoon. Remove and discard bay leaf. Skim fat from remaining sauce; drizzle sauce over meat and vegetables. If desired, serve with mashed potatoes.

Ingredients

  • 1 2 1/2 to 3-pound boneless beef chuck pot roast
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped carrot (2 medium)
  • 2 stalks celery, cut into 1-inch pieces
  • 1 cup coarsely chopped onion (1 large)
  • 1 clove garlic, minced
  • 1 bay leaf
  • ¾ cup lower-sodium beef broth
  • ¼ cup dry red wine
  • 2 tablespoons quick-cooking tapioca, crushed
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • ¾ teaspoon ground black pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ⅛ teaspoon salt
  • 4 cups mashed potatoes (optional)

Tags

Heart HealthyLow-CalorieLow CarbohydrateDairy-FreeDiabetes AppropriateEgg FreeGluten-FreeLow SodiumNut-FreeSoy-FreeHealthy AgingHealthy ImmunityHealthy Pregnancy

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