Slow Cooker Pot Roast
Serves: 12.
 
Ingredients
  • 2 medium onions, cut into chunks
  • 5 carrots, cut into fourths (or 15-20 baby carrots)
  • 3 medium potatoes, cut into cubes
  • 1 Tbsp olive oil or Canola oil
  • 3 lb beef chuck roast, with fat trimmed off.
  • Mrs Dash Beef Grilling seasoning
  • ½ cup no-sodium beef broth
Instructions
Pot Roast:
  1. Spray slow-cooker with cooking spray.
  2. Place onions, carrots, and potatoes in bottom of the slow-cooker
  3. Sprinkle Mrs Dash Beef Grilling seasoning lightly on all sides of the roast
  4. Heat oil to medium-high in a medium skillet.
  5. Brown meat in the skillet on all sides. Remove and place in the slow-cooker.
  6. Add the beef broth to the skillet and stir to loosen browned bits. Pour over the meat in the slow cooker.
  7. Cover and cook on low for 8-10 hours.
Save the beef broth for later use in soup or other recipes:
  1. Strain the vegetables and beef from the broth and place the strained broth in a covered bowl or pan.
  2. After it cools a bit, put the broth in the refrigerator for a couple of hours (or overnight) to allow the fat to rise to the surface. (Don't stir the broth; just let it settle)
  3. After the broth is completely cooled, you can remove the fat by scraping it from the top with a spoon. Discard all of the fat.
  4. Divide the broth into useful portions (I like to save it in ½ cup or 1 cup portions.) Then put it into zip-lock bags and freeze it for later use in soups, casseroles, or other recipes.
  5. Note: this yields a very robust broth. To use the broth in a recipe, you will want to add approximately 2 parts water for each 1 part broth. For example: 1 cup of this broth plus 2 cups water is appropriate for use in a recipe that calls for 3 cups of low-sodium beef broth.
Nutrition Information
Serving size: 4 oz. Sodium: 88mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/slow-cooker-pot-roast/