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Pot Roast of Beef

Featured in the Honolulu Star-Bulletin on September 30, 2009.

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Ingredients:

Pot Roast of Beef

  • 3 potatoes, peeled and thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 3 pounds beef brisket, rump roast, or pot roast
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 1 envelope (1 3/8 ounces) dry onion soup mix (such as Lipton's)
  • 1/2 cup water

Directions:

  1. Place potatoes and carrots in the bottom of a crock pot or slow cooker.
  2. Season beef with garlic salt, pepper, and garlic; place in crock pot.
  3. Combine onion soup and water, pour over beef.
  4. Cover and cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.
  5. Remove roast and vegetables from crock pot and thicken juices with a slurry of cornstarch and water to make gravy if desired.

Makes 6 servings.

Approximate nutrient analysis per serving:
800 calories, 50 g fat, 20 g saturated fat, 185 mg cholesterol, 600 mg sodium, 40 g carbohydrate, 5 g fiber, 4 g sugar, 45 g protein

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