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Slow Cooker Pot Roast with Sweet Potatoes

Slow Cooker Pot Roast with Sweet Potatoes

Flavourfully Wholesome
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WHAT YOU'LL NEED

  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Total Fat8 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol85 mg
Sodium540 mg
Total Carbs27 g
Dietary Fiber4 g
Sugars5 g
Protein39 g
Vitamin A320 %
Vitamin C8 %
Calcium8 %
Iron25 %

Let's Get Cooking

  • 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.
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.