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Slow Cooker Family Pot Roast
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Slow cooker pot roast with gravy and vegetables is great for weeknight meals. If you prep the night before, cover the cut potatoes with water, then drain before adding to the slow cooker.

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

INGREDIENTS

1 pound baby carrots

1 pound red potatoes, cut into 1-inch chunks

1 large onion, cut into 1/2-inch wedges

2 1/2 pounds lean boneless chuck roast, well trimmed

2 packages McCormick® Brown Gravy Mix

1 cup water

1 teaspoon McCormick® Thyme Leaves

DIRECTIONS

1. Place carrots, potatoes, 1/2 of the onion wedges and beef in slow cooker.

 

2. Mix Gravy Mixes, water and thyme in small bowl. Pour over top. Add remaining onion wedges. Cover.

 

3. Cook 8 hours on LOW or 4 hours on HIGH or until vegetables are tender.

 

4. Remove beef and vegetables to serving platter. Spoon some gravy over beef and vegetables. Serve remaining gravy on the side, if desired.

Tips

Slow Cooker Tip: For best results, do not remove cover during cooking.

NUTRITION INFORMATION

per serving

Calories: 357

Fat: 17 g

Carbohydrates: 21 g

Cholesterol: 81 mg

Sodium: 424 mg

Fiber: 3 g

Protein: 30 g

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