I am back in slow cooker action and it feels good! I swear, my slow cooker cried in joy when I took her out of the drawer on Sunday.
And ever since I got her, I’ve wanted to make a pot roast. It’s one of my favorite comfort foods and I was dying to try it.
The only issue: all of the pot roast recipes I found were high in calories, so I had to find something lighter. I love dinner, but hate consuming a large amount of calories at the end of the day.
So I looked around and found an easy Slow Cooker Beef Pot Roast recipe on CookingLight.com that was less tha 300 calories per serving and required minimal ingredients. Sounded perfect!
Here’s how it turned out:
(I tried to show that it was tender and juicy, hope it doesn’t look gross instead)
- 1 (8-ounce) package presliced mushrooms
- 1 (8-ounce) container refrigerated prechopped green bell pepper
- Cooking spray
- 1/4 cup plus 2 tablespoons ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 pounds boneless shoulder pot roast
- Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray
- Combine ketchup and next 4 ingredients in a small bowl, stirring until blended
- Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast
The verdict: Win! Yes!
With one taste, I remembered why I love pot roast. I love when the meat falls apart on your plate and juices that make you want to eat the dish with a spoon. I reheated this tonight and still enjoyed it. I just have to pace myself to make it last this week :) Pot roast is hard to say no to. I’m so glad this turned out because I was really looking forward to it.
- You can substitute the bell pepper for other veggies, like carrots, and it’s still delish
- I skipped the entire searing and hour-long cook on high and it still turned out great
- I recommend stirring the veggies while it’s cooking. I know you shouldn’t but they kind of stick together so a stir might help that
- I would downplay the ketchup the next time I make this. I found that it had a slight lingering aftertaste, which is okay, but not how I like my pot roast :)
- I would also add a little flower to the sauce to thicken it up as it’s a little runny
I’m super happy this turned out and I even have another half of a roast in the freezer to help me make this again.
Also, I’ve been hearing lately from a few people that made recipes I’ve featured on here and I have to say, that makes me SO happy. Being a non-cook, hearing that others have something I recommended really makes me smile. So thank you!
What are your favorite comfort foods to make or indulge in?