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Slow-Cooker Root Vegetable Pot Roast

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By Pillsbury Kitchens
Updated Apr 17, 2015
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Flavorful root vegetables and hearty pot roast simmer in the slow cooker all day long for an easy homemade family dinner.

Slow-Cooker Root Vegetable Pot Roast

  • Prep Time 25 min
  • Total 8 hr 25 min
  • Ingredients 13
  • Servings 8
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Ingredients

  • 1 lb parsnips, peeled, cut into 2-inch pieces
  • 1 lb turnips, peeled, cut into wedges
  • 1 lb carrots, cut into 2-inch pieces
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 boneless beef chuck roast (3 to 4 lb)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/2 cup dry red wine or additional beef-flavored broth
  • 1/4 cup tomato paste
  • Chopped fresh parsley, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, turnips, carrots, onion and garlic.
  • Step 
    2
    In 12-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; add to skillet. Cook until browned on all sides. Place beef on vegetables in slow cooker.
  • Step 
    3
    In medium bowl, stir together broth, wine and tomato paste with whisk. Pour over beef.
  • Step 
    4
    Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender. Serve beef with vegetables and cooking liquid. Garnish with parsley.

Nutrition

500 Calories
27g Total Fat
40g Protein
23g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Total Fat
27g
0%
Saturated Fat
10g
0%
Sodium
720mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
6g
0%
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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