Slow-Cooker Pot Roast

Put a slow cooker to good use to make this long-simmering meal. Adapt the heat setting to fit your schedule, using the high setting for half-day cooking or low setting for cooking all day.




1. Dredge roast in flour, coating all sides. Heat olive oil in a large skillet over medium-high heat. Add roast and sear for 4 to 5 minutes on each side or until well browned. Transfer to slow cooker.

2. Add remaining ingredients to slow cooker. Cover and cook on low for 6 to 8 hours or until meat and vegetables are tender. Remove and discard thyme sprigs and bay leaf before serving.

Nutrition Per Serving

500 Calories, 13g Fat, 3.5g Saturated Fat, 0g Trans Fat, 80mg Cholesterol, 330mg Sodium, 39g Carbs, 6g Fiber, 8g Sugar, 45g Protein. Daily Values: 25% Vitamin A, 35% Vitamin C, 10% Calcium, 30% Iron
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