Loaded with root vegetables and rich onion flavor, this slow-cooker pot roast might even be better than Grandma’s!
Recipe tags: onion base, moderate difficulty, main, beef, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 lb | chuck pot roast |
| 1½ lb | small potatoes |
| 1 | large carrot, cut into 2-inch chunks |
| 1 | large parsnip, cut into 2-inch chunks |
| 2 cups | chopped turnips (2-inch pieces) |
| 2 stalks | celery, cut into 2-inch lengths |
| 2 | onions, sliced into 1/2-inch thick rings |
| 4 tsp | finely chopped fresh rosemary |
| 1 can / 14 oz | diced tomatoes |
| 3 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 1 tbsp | brown sugar |
| 1 tbsp | cider vinegar |
Directions
Add pot roast to slow cooker. Top with potatoes, carrot, parsnip, turnips, celery, onions and rosemary.
Whisk together tomatoes, Sautéed Onion Base, brown sugar and vinegar; pour into slow cooker. Cover and cook on Low for 8 to 10 hours or High for 4 to 6 hours or until meat is tender.
Transfer roast to cutting board. Let stand for 10 to 15 minutes. Slice roast; serve with vegetables and sauce.
Use any leftover pot roast in pasta dishes, soups and sandwiches.