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Prep Time: 16 mins
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Cook Time: 25 mins
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Additional Time: 50 mins
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Servings: 8
Low-Fat Slow Cooker Pot Roast
Pot roast is a less tender cut of meat that is usually sold in a chuck or round cut. It is often inexpensive and benefits from slow, long cooking time to tenderize the meat. Cooking pot roast in a slow cooker is ideal for this very reason.
Ingreadient:
- 1 medium sweet onion, roughly chopped
- 3/4 pound carrots, peeled and cut into thick chunks
- 8 ounces cremini mushrooms, sliced
- 1 green bell pepper, seeded and chopped
- 2 pounds boneless beef round sirloin tip, trimmed of outer fat
- 1 (14 1/2-ounce) can fire-roasted tomatoes, crushed
- 2 teaspoons Worcestershire sauce
Directions :
- Gather the ingredients.
- Coat the inside of a 4-quart slow cooker with nonstick cooking spray. Place chopped onions, carrots, mushrooms, and green pepper into the slow cooker.
- Heat a large non-stick pan coated with cooking spray over medium-high heat. Brown the meat for approximately 3 minutes per side. Carefully remove the meat from the pan and place it in the slow cooker on top of vegetables.
- Pour the canned tomatoes over the meat and drizzle the Worcestershire sauce on top of everything. Cover and cook on low 7 to 9 hours.
- Serve and enjoy!