This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It’s tender and tasty, and so easy to put together.—Trisha Kruse, Eagle, Idaho,
Ingredients
- 1 boneless beef chuck roast (3 pounds)
- 1 tablespoon Italian seasoning
- 4 garlic cloves, minced
- 1 pound fresh baby carrots
- 2 cans (8 ounces each) mushroom stems and pieces, drained
- 2 medium potatoes, cubed
- 2 medium onions, chopped
- 1 envelope brown gravy mix
- 2 cans (11.5 ounces each) tomato juice
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Directions
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Nutrition Facts
1 serving: 319 calories, 13g fat (5g saturated fat), 88mg cholesterol, 536mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 29g protein.
