Healthy recipes: Slow cooker savory pot roast

  • Published
  • By Kayla Scherf
  • Health and Wellness Center dietician
MOODY AIR FORCE BASE, Ga. --  The Health and Wellness Center dietician provides a series of seasonal recipes for each month. January's recipes are based on carrots.

Ingredients:
1 can (10 3/4 ounces) low fat/98 percent fat-free condensed cream of mushroom soup
1 packet (about 1 ounce) dry onion soup and recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

How to make it:
1. Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2 quart slow cooker. Add the beef and turn to coat with mixture.
2. Cover and cook on low for 8 to 9 hours or until beef is tender. You can also cook on high for 4 to 5 hours.

Preparation time: 10 minutes
Cooking time: 4 to 8 hours
Serves: 6