Rosemary Pot Roast - Dump and Go Dinner

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Rosemary Pot Roast - Dump and Go Dinner

Tricia
The Cook
6 Servings
9 Ingredients
4 Comments

Nothing says "comfort" to me more in the winter months than a slow cooker creating tantalizing fragrances as it warms up a pot roast for dinner. And considering it took me all of 10 minutes to prepare and set in the slow cooker, I would have to say that it was a huge success.

6 Servings
9 Ingredients
4 Comments

Ingredients

  • 1 ½ cups dice Russet Potato
  • 14 ½ ounces Diced Tomatoes, Rosemary and Oregano
  • 10 ¾ ounces Cream of Mushroom Soup
  • ½ cups Water
  • 1 ¼ cups dice Onion
  • 2 pounds Beef Roast
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Rosemary, Dried
  • ½ teaspoons Salt

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ingredients between indicated number of gallon freezer bags, placing the potatoes at the bottom to ensure they are covered with liquid to prevent browning.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine potatoes and onion in slow cooker.
  2. Top with beef and remaining ingredients.
  3. Cook on high for 5 hours or on low for 10 hours or until beef is tender.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 5 oz roast & 1/2 cup veggies
Amount Per Serving
Calories
341
Total Fat
11g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
98mg
Sodium
797mg
Total Carbohydrates
23g
Fiber
3g
Sugar
4g
Protein
36g
WW Freestyle
7

4 Comments

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