Penn Herb Wellness Guide
Slow Cooker Pot Roast
Ingredients
- 2 1/2 lbs boneless beef sirloin tip or chuck roast
- 1 Tbs prepared horseradish
- 1 1/2 lbs yellow onions, trimmed and cut into 1/2-inch slices
- 1 lb red potatoes, trimmed and halved
- 2 Tbs fresh thyme leaves, stripped from stems
- 1 Tbs chopped, fresh rosemary, stems removed
- 2 cups tomato juice
- 1 cup low-sodium beef broth
- 1/2 cup red wine (or beef broth)
- 2 Tbs flour
- Salt and pepper to taste
Directions
- Trim fat from beef roast. Place roast in bottom of 5- to 6-quart slow cooker.
- Spread horseradish over top of roast.
- Top and surround roast with onions and potatoes.
- Sprinkle with rosemary and thyme and pour in tomato juice and beef broth.
- Cover and cook on high setting for 6 to 8 hours or until beef is falling apart and tender.
- Mix wine (or beef broth) with flour. Pour mixture around the meat in the slow cooker.
- With a spoon, gently stir the flour mixture into existing sauce without disturbing the meat.
- Replace cover and cook on high setting for 15 minutes or until thickened.
- Before serving, season with pepper and salt to taste.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.