Pot Roast


  • 4 Medium potatoes
  • 4 Carrots
  • Two onions
  • 2-4 pound chuck roast
  • Seasonings: pepper, garlic powder (not garlic salt)
  • Sodium-free beef bouillon (low sodium beef broth)
  1. Thoroughly wash and cube four medium potatoes and place in bottom of your slow cooker. Leaving the skins on conserves vitamins.
  2. Wash and slice four carrots into even lengths and place them on top of the potatoes.
  3. Peel and slice two onions; place half of the slices on the carrots and potatoes.
  4. Trim any visible fat from a 3- to 4-pound chuck roast; season with pepper and garlic powder (not garlic salt), and place it in the slow cooker on top of your vegetables.
  5. Place the other half of the onions over the roast.
  6. Dissolve the sodium-free beef bouillon in 1 cup of boiling water, and pour it over roast.
  7. Cook the roast on low for 10 hours.

Nutritional Information
Calories 505
Fat 17 g total
Cholesterol 153mg
Protein 54 g
Carbohydrate 32 g
Sodium 466 mg

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Pot Roast

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