Anne Townsend Albuquerque, NM

Prep. Time: 15 Minutes
Cooking Time: 10–12 Hours

Ingredients

  • 3-lb. boneless pot roast
  • 2 Tbsp. flour
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. chili sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. red cider vinegar
  • 1 tsp. sugar
  • 4 potatoes, sliced
  • 2 onions, sliced

Ideal Slow Cooker Size: 4–5-Quart

Method

  1. Place pot roast in slow cooker.
  2. Make a paste with the flour, mustard, chili sauce, Worcestershire sauce, vinegar, and sugar. Spread over the roast.
  3. Top with potatoes and then the onions.
  4. Cover. Cook on Low 10–12 hours.

Per Serving: 320 calories (70 calories from fat), 8g total fat (3g saturated, 0g trans), 100mg cholesterol, 160mg sodium, 24g total carbohydrate (3g fiber, 3g sugar), 36g protein, 0%DV vitamin A, 20%DV vitamin C, 2%DV calcium, 25%DV iron.

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