Recipe Station

Here's everything you need for this stick-to-your-ribs pot roast. Trim the fat off the meat before cooking, or the sauce might turn out too fatty.

Let's Get Started…

Ingredients To Gather:

• 1 large onion, halved, thinly sliced
• 1 lb small red potatoes, cut into quarters
• 1 bag (12 oz) ready-to-eat baby-cut carrots
• 1 tablespoon chopped garlic
• 1 boneless beef pot roast (2 1/2 to 3 lb)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1can (14.5 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
• Chopped fresh parsley, if desired

Directions To Follow:

A 5- or 6-quart slow cooker works best for this recipe. Start by spraying the slow cooker with cooking spray. Then, place the onion, potatoes, carrots and garlic in the bottom of slow cooker, followed by the beef on top. Add salt and pepper and then add the tomatoes on top. Finally, cover and cook on high for between 4 and 5 hours, or on low for between 6 and 8 hours. To serve, add sauce and little bit of parsley as a garnish.

And you're done! Didn't we say it was simple? This pot roast is great on its own, but for an even more satisfying meal, add some hot buttered cornbread or a dinner roll. You can also add another vegetable side dish such as green beans. This recipe makes 6 servings, so there's plenty for everyone!

Article & Photo Source: Betty Crocker