Slow-Cooker Beef Pot Roast

 

Yield:

6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)

 

Ingredients

1 (8-ounce) package presliced mushrooms

1 (8-ounce) container refrigerated prechopped green bell pepper

Cooking spray

1/4 cup plus 2 tablespoons ketchup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon black pepper

1/4 teaspoon salt

2 pounds boneless shoulder pot roast

Preparation

1. Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
3. Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.