Beef Pot Roast

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Roast Beef
Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.
Votes: 6
Rating: 2.67
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Rate this recipe!
Prep Time 4 Minutes
Cook Time 7 hours
Servings
people
Ingredients
  • 1 8 ounce package presliced mushrooms
  • 1 8 ounce prechopped green bell pepper
  • 1 Cooking Spray
  • 1 1/4 cup ketchup
  • 1 1/4 cup water
  • 1 1 tbsp Worcestershire sauce
  • 1 1/2 teaspoon black pepper
  • 1 1/4 teaspoon salt
  • 1 2 lbs. pounds boneless shoulder pot roast
Prep Time 4 Minutes
Cook Time 7 hours
Servings
people
Ingredients
  • 1 8 ounce package presliced mushrooms
  • 1 8 ounce prechopped green bell pepper
  • 1 Cooking Spray
  • 1 1/4 cup ketchup
  • 1 1/4 cup water
  • 1 1 tbsp Worcestershire sauce
  • 1 1/2 teaspoon black pepper
  • 1 1/4 teaspoon salt
  • 1 2 lbs. pounds boneless shoulder pot roast
Votes: 6
Rating: 2.67
You:
Rate this recipe!
Instructions
  1. Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
  2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
  3. Heat a large nonstick skillet over medium-high heat.
  4. Coat pan and roast with cooking spray.
  5. Cook 3 minutes on each side or until browned.
  6. Place roast over vegetables in cooker; pour ketchup mixture over roast.
  7. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender.
  8. Serve vegetables and sauce over roast.
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