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 :

1. Gather the ingredients.
2. 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.
3. 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.
4. 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.
5. Serve and enjoy!