- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 2 pounds beef pot roast
- 4 potatoes, cut into chunks
- 2 cups baby carrots
- 1 tomato, cut into chunks
- 1/2 yellow onion, cut into chunks
- 1 (6.5 ounce) can tomato sauce
- 1/2 cup water
- Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
- Cook on High for 4 hours.
04/15/2018
recipepes.com
Autumn Pot Roast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
