How To Make Sweet and Tangy Pot Roast
Chunks of beef are slow-cooked in a sauce with condensed French onion soup and mustard to make this hearty and succulent pot roast.
Preparation: 10 minutes
Cooking: 8 hours 30 minutes
Total: 8 hours 40 minutes
Serves:
Ingredients
- 3lbbeef chuck roast,boneless
- ½tspsalt
- ½tsppepper
- 1cancondensed French onion soup
- 1cupketchup
- ½cupwater
- 1tbspdijon mustard
- 2tspworcestershire sauce
- ½tspgarlic powder
- ¼cupcornstarch
- ¼cupwater,cold
Instructions
-
Add vegetable oil to Dutch oven on medium high heat. Sear the beef on both sides for about 4 to 6 minutes on each side until well browned.
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In the slow cooker, whisk together the condensed French onion soup, ketchup, water, Dijon mustard, Worcestershire sauce and garlic powder. Add the meat to the slow cooker and coat well.
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Cook on Low for 8 hours.
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Whisk the water and cornstarch together, then add to the slow cooker.
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Cook on High for 30 minutes until the sauce thickens.
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Serve and enjoy!
Nutrition
- Calories: 285.12kcal
- Fat: 9.22g
- Saturated Fat: 3.63g
- Trans Fat: 0.42g
- Monounsaturated Fat: 4.56g
- Polyunsaturated Fat: 1.04g
- Carbohydrates: 14.75g
- Fiber: 0.90g
- Sugar: 7.70g
- Protein: 36.90g
- Cholesterol: 108.86mg
- Sodium: 657.11mg
- Calcium: 53.01mg
- Potassium: 847.33mg
- Iron: 4.85mg
- Vitamin A: 13.12µg
- Vitamin C: 3.68mg
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