Tangy Tomato Pot Roast (Slow Cooker or Oven)
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Seasons and Suppers · by Jennifer Maloney★ 4.9 (16)

Tangy Tomato Pot Roast (Slow Cooker or Oven)

NUTRITION · PER SERVING375M COOK
CAL 9%·PRO 10%
CARBS 35G78% OF CAL
5G FIBER14G SUGAR16G OTHER
FAT 122G100% OF CAL
60G SAT62G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty pot roast with fall-apart beef, root vegetables, and a tangy tomato-based sauce. It can be slow-cooked or made in the oven for tender, comforting home cooking.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 7
  • 4-5 medium yellow-fleshed potatoes (cut into chunks, peeled or unpeeled (or mini potatoes halved))
  • 4-5 carrots (peeled and cut into chunks (halved if thick))
  • 1 medium onion (peeled and thinly sliced)
  • 3 - 3 1/2 lb. boneless beef roast (inside or outside round, blade or cross-rib works well)
  • 1 Tablespoon olive oil
  • Salt and freshly ground pepper
  • 2 cups passata (or canned crushed tomatoes or tomato sauce)
  • 1/4 cup light brown sugar (packed)
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons cider vinegar
  • 2-3 fresh thyme sprigs (or 1 tsp dried thyme leaves)
  • 1 teaspoon salt (plus more, to taste)
  • Freshly ground pepper
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • Fresh parsley or thyme sprigs
PREP
15M
SODIUM
4389MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.