Recipe and Photo by: Better Homes and Gardens
Beef broth and—surprise!—bottled French dressing provide moisture and loads of flavor in this tasty take on classic slow-cooker pot roast.
2-1/2- to 3-pound boneless beef chuck roast
carrots, peeled and cut crosswise into 3-inch pieces
onions, cut into wedges
bottled French salad dressing
canned beef broth
1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables.
5. Makes: 8 servings
nutritional info per serving
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