Chuck roast is commonly used for this recipe. This cut of beef is tough if roasted, but when braised in liquid for hours the beef fibers are broken down and it becomes moist and tender. Pot roast cannot be rushed and takes a minimum of 4 to 6 hours to cook. The secret is the low heat and slow cooking method that makes this dish perfect for slow cookers. Remember to add your vegetables in during the last 2 hours of cooking.
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Nutrition Facts
- Serving size 3oz & 1 cup vegetables (85 g & 250 mL vegetables)
- Serves 12
-
Calories 240
- Calories from Fat 80
-
Total Fat 9g
- Total Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 75mg
- Sodium 330mg
- Total Carbohydrate 14g
- Dietary Fiber 3g
- Sugars 4g
- Protein 28g
- % Daily Value
- Vitamin A 110%
- Vitamin C 15%
- Calcium 4%
- Iron 20%
