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

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

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.
Each serving of this dish is low in fat, high in fibre, and an excellent source of iron.

See Nutrition Information for sodium content.