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Autumn Pot Roast


"This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker."
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4 h 15 m servings 259 cals
Original recipe yields 8 servings

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  • Prep

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  1. Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
  2. Cook on High for 4 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 259 calories; 9.8 g fat; 25.5 g carbohydrates; 17.5 g protein; 47 mg cholesterol; 1052 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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My roast turned out really well, I followed the ingredients, added 1 1/2 tomatoes since mine were small. I really liked the addition of tomatoes to the roast. I browned the meat, but I had brown...

Beer is a pot roast BFF!! I sprinkled the roast with Chef Marito's beef seasoning and poured a bottle of brew in the dutch oven, turned the oven to 350. 4 hours later, I added the veggies. The n...

I cooked this recipe for 4 hours on low and 1.5 hours on high and the meat, potatoes and onions were nice and tender. The carrots were slightly under cooked. If you are using larger baby carrots...

Very good recipe! Liked the added tartness of the tomatoes. I think I'll try searing the meat first though. Good either way!