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Slow Cooker Beef Pot Roast

Slow Cooker Beef Pot Roast

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 to 4-pound chuck pot roast
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 medium potatoes, quartered
  • 3 to 4 carrots, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 1/2 cup beef broth

Directions

  1. Sprinkle roast with salt and pepper.
  2. Place half of vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
  3. Cover and cook 5 hours on HIGH or 8 hours on LOW.

Serves: 6-8

Test Kitchen Tip:  Save prep time with the 6 Quart Programmable Defrost Slow Cooker —both let you take meat right from the freezer to the slow cooker. Just place frozen meat and other ingredients in the slow cooker, press Defrost and program your cooker just as you would with thawed meat. No additional cooking time is required because the appliance uses a higher wattage in the defrost mode to ensure your meat is cooked to a safe temperature.

Test Kitchen Tip: Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots. A long cooking time in moist heat will tenderize a tougher cut of meat. Therefore, using a lower-priced cut, such as chuck, is economical as well as delicious.

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