French Pot Roast
Slow cooker pot roast is a dinner standard in many kitchens. This recipe uses bottled French salad dressing to make it even more convenient, quick, and delicious.
Recipe from Better Homes and Gardens
1 2 1/2- 3 pound boneless beef chuck pot roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
4 medium carrots, peeled and cut crosswise into 3-inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 tablespoons quick-cooking tapioca
1 cup bottled French salad dressing
1/2 cup canned beef broth
3 cloves garlic, minced
Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables. Makes 8 servings.
Per Serving: cal. (kcal) 498, Fat, total (g) 22, chol. (mg) 101, sat. fat (g) 4, carb. (g) 34, Monosaturated fat (g) 6, Polyunsaturated fat (g) 8, fiber (g) 4, sugar (g) 10, pro. (g) 40, vit. A (IU) 7629, vit. C (mg) 27, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 5, sodium (mg) 672, Potassium (mg) 1424, calcium (mg) 61, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet