Ingredients
6
6 servings
- •6 small white potatoes, peeled
- •12 carrots, chopped
- •1 cup chopped onion
- •1 tablespoon canola oil
- •1 (3 pound) boneless beef chuck roast
- •1 (15 ounce) can tomato sauce
- •¼ cup packed brown sugar
- •2 tablespoons Worcestershire sauce, or more to taste
- •2 tablespoons cider vinegar
- •1 teaspoon salt
Instructions
- Combine potatoes, carrots, and onion in the bottom of a slow cooker.
- Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
- Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
- Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
- Remove roast and vegetables to a serving platter. Pour sauce into a skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
Nutritional Facts
Per 6 servings
- Calories: 530
- Carbohydrate: 60g
- Fat: 16g
- Fiber: 9g
- Protein: 37g
- Sugar: 22g
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