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Slow Cooker Pot Roast and Veggies

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Slow Cooker Pot Roast and Veggies

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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Pot Roast and Veggies
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 514kcal


  • 3 pound beef roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 tablespoon onion soup mix, dry
  • 1/2 cup water
  • 4 medium carrot
  • 1 medium onion
  • 2 medium russet potato
  • 1 stalk celery

Serve With

  • 4 medium plum


  • Season the roast with salt and pepper to taste.
  • Heat a large skillet over high heat, then brown the roast for about 4 minutes per side.
  • Place roast in slow cooker; add soup mix and water. Cover and cook on low for 8 to 10 hours or until roast is no longer pink.
  • About 3 hours before roast is done, peel and chop the carrots, onion, potatoes, and celery; add to the crockpot. (Veggies can be added sooner but they will be a bit mushy.)
  • Serve with sliced plums on the side.
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Calories: 514kcal | Carbohydrates: 25g | Protein: 46g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 715mg | Fiber: 3g | Sugar: 8g

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