Hearty Pot Roast

Makes 8 servings – Cook once, eat twice!  Serve for dinner and freeze half for another meal!


2 Tbsp. Meijer olive oil – on hand

2 lbs. beef chuck roast - $6.98

2 cups Green Giant® fresh Klondike Rose® potatoes - $0.66

2 cups carrots, peeled, chopped - $0.99

1 cup Highline® mushrooms, chopped - $0.50

6 cloves garlic, peeled, minced – on hand

4 Sunset® Campari® cocktail tomatoes, chopped - $1.39

6 cups reduced-sodium chicken broth - $3.09

1 Tbsp. McCormick Gourmet Italian seasoning – on hand

2-3 Tbsp. fresh lemon juice - $0.66


1. Heat oil in large skillet over medium-high heat; season roast with salt and pepper.  Cook 3-5 minutes on each side, or until meat is brown.

2. Place browned meat, potatoes, carrots, mushrooms, onions, garlic, tomatoes and broth in slow cooker.  Add more broth or water to cover all ingredients, if needed.

3.Cook on high for 1 hour, add Italian seasoning.  Reduce heat to low and cook for 6 hours or overnight.

4. Turn off heat, season with lemon juice.

Nutrition information per serving: Calories: 549, Total fat: 17g, Cholesterol: 89mg, Sodium: 643mg, Carbohydrate: 59g, Fiber: 7g, Protein: 40g


Serve with:      Spinach Salad - $2.50


Total Cost (for half the recipe and salad): $9.64

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