Slow Cooker Pot Roast with Sweet Potatoes

Slow Cooker Pot Roast with Sweet Potatoes

Beef and sweet potatoes are slow cooked with onion soup mix and a hint of ginger for a delicious meal that is low in fat and an excellent source of iron.
  • 4 H

    Cooking Time

  • 15 MINS

    Prep Time

  • 8 People

    Serves

  • 3 lbs. (1.5 kgs) boneless beef chuck roast
  • 3 large sweet potatoes, about 2 lbs (1 kg), peeled and quartered
  • 2 ribs celery, cut into 2-in (5-cm) pieces
  • 1/2 cup (125 mL) water
  • 1 pouch Knorr® Onion Dry Soup Mix
  • 1 tsp. (5 mL) ground ginger

  1. Arrange beef, sweet potatoes and celery in slow cooker. Combine remaining ingredients in small bowl and pour over beef and vegetables.

  2. Cover and cook on HIGH 4 to 6 hours or LOW 8 to 10 hours until beef is fork-tender and vegetables are tender. Thicken gravy, if desired.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 340.0
Calcium (g) 8.0 %
Carbohydrates (g) 27.0 g
Fat (g) 8.0 g
Fiber (g) 4.0 g
Iron (g) 25.0 %
Protein (g) 39.0 g
Saturated Fat (g) 3.0 g
Sodium (g) 540.0 mg
Sugar (g) 5.0 g
Trans Fat (g) 0.0 g

TIP: To make on stove top, brown beef in Dutch oven or 6-qt (6-L) pot. Stir in water, Knorr® Onion Dry Soup Mix, celery and ginger. Bring to a boil over high heat; reduce heat and cook, covered, stirring occasionally, 2 hours. Stir in potatoes and cook 30 minutes or until beef is fork-tender and vegetables are tender.\nEach serving of this dish is low in fat, high in fibre, and an excellent source of iron.

See Nutrition Information for sodium content.

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