Pot Roast with Vegetables



Serves 3 (5 ounces beef and 1 1/3 cup vegetables per serving.

​Per Serving


  • 1 ½ pounds boneless beef chuck shoulder roast, all visible fat discarded

  • 6 Medium red potatoes (about 9 ounces total), halved

  • 2 4-ounce onions, cut into ½ – inch wedges

  • 3 medium carrots, cut crosswise into 1-inch pieces

  • 2 medium ribs of celery, cut crosswise in to 1-inches pieces

  • 2 teaspoons salt-free steak seasoning blend

  • 1 teaspoon instant coffee granules (gives dish deeper flavor)

  • ¼ cup water

  • 1 teaspoon canola or corn oil

  • ½ teaspoon salt


  • In a 4 quart, slow cooker add in potatoes, onions, carrots and celery.

  • Sprinkle seasoning blend over roast. Rub blend so it adheres to roast.

  • Using a medium none stick skillet heat oil over medium-high heat.

  • Seer the roast 3 minutes on eat side or until browned, after which place in the slow cooker

  • Add remaining ingredients into the skillet and stir together and pour it over the roast.

  • Turn slow cooker on low, and cook for 8 hour or on high for 4 hours.

  • Cook until tender