Slow Cooked Roast Dinner

Adapted from Healthy Cooking Magazine

  • 2 c onions, halved and sliced
  • 2 1/2 lbs top round roast
  • 1 lb red potatoes, peeled and cubed
  • 16 oz frozen sliced carrots
  • 1 cup water, hot
  • 1/4 cup granulated sugar
  • 3 tbsp apple cider vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp ketchup
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 2 tbsp cornstarch
  • 2 tbsp water, cold
Slow Cooked Roast Dinner
In a 5-quart slow cooker, arrange onions onto bottom. Add roast, potatoes, and carrots; set aside. In a small bowl, combine hot water, sugar, vinegar, soy sauce, ketchup, salt, pepper, garlic powder, and chili powder. Mix well. Pour mixture over roast and vegetables in slow cooker. Cover and cook on low for seven hours or until roast is cooked through. Keeping roast and vegetables warm, remove from slow cooker. Take out fat from cooking juices and transfer to a small saucepan. Bring liquid to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for two minutes or until thickened. Serve gravy with meal.
Email Recipe
Print Recipe
Posted: 12/25/2014
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 7.98
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 400
Calories from Fat 66 (17%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Monounsaturated Fat 3g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 128g 43%
Sodium 710mg 30%
Potassium 241mg 80%
Total Carbohydrate21g 7%
Dietary Fiber 3g 12%
Sugars 12g
Protein 54g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.