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Slow Cooker Pot Roast and Potatoes
Stacey Dohman, MS, RDN
Set it and forget it. This pot roast recipe is easy to prep and a great option for weeknights.
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Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Course
Main Course
Cuisine
American
Servings
4
servings
Equipment
Slow Cooker
Ingredients
1x
2x
3x
3
cups
potatoes
1
cup
onion
2
garlic cloves
2-1/2
pounds
beef brisket
fat trimmed
1/4
cup
balsamic vinegar
1
tablespoon
Worcestershire sauce
1
tablespoon
brown sugar
1/2
teaspoon
allspice
2
tablespoons
tomato sauce
no salt added
1
teaspoon
dehydrated beef bouillon powder or granules
12
ounces
light beer
Instructions
Peel, dice and boil potatoes
Chop onion and garlic.
Place beef brisket in slow cooker. Combine all other ingredients except potatoes, and pour over brisket.
Cover and cook on low for 8 to 10 hours, or cook on high for 4 to 5 hours until meat is tender enough to pull apart with a fork.
Drain potatoes and add to slow cooker. Turn heat to high and cook covered an additional 10 minutes or until potatoes are tender.
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