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.
15m
PREP TIME
8hr
COOK TIME
357
CALORIES
8
INGREDIENTS
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.
15m
PREP TIME
8hr
COOK TIME
357
CALORIES
8
INGREDIENTS
Ingredients 8 Servings
- 1 pound baby carrots
- 1 pound potatoes, cut into 1-inch chunks
- 1 large onion, cut into 1/2-inch wedges
- 1 rib celery, cut into 1-inch chunks
- 2 1/2 pounds lean boneless chuck roast, well trimmed
- 2 packages McCormick® Brown Gravy Mix
- 1 cup water
- 1 teaspoon McCormick® Whole Thyme Leaves
INSTRUCTIONS
- 1 Place carrots, potatoes, onion and celery in slow cooker. Place beef on top of vegetables.
- 2 Mix Gravy Mixes, water and thyme in small bowl. Pour over top. Cover.
- 3 Cook 8 hours on LOW or 4 hours on HIGH.
- 4 Remove beef and vegetables to serving platter. Spoon some gravy over beef and vegetables. Serve remaining gravy on the side, if desired.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Place carrots, potatoes, onion and celery in slow cooker. Place beef on top of vegetables.
- 2 Mix Gravy Mixes, water and thyme in small bowl. Pour over top. Cover.
- 3 Cook 8 hours on LOW or 4 hours on HIGH.
- 4 Remove beef and vegetables to serving platter. Spoon some gravy over beef and vegetables. Serve remaining gravy on the side, if desired.
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