Rosemary Pot Roast


This Rosemary Pot Roast is so divine, your guests will be coming back for more!

PAM® Original No-Stick Cooking Spray
2 pounds boneless beef chuck roast
or stew beef (I used stew beef)
3 small baking potatoes, cut into 1-1/2-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Rosemary & Oregano, undrained
1 can (10-3/4 oz each) condensed reduced fat and sodium cream of mushroom soup
1/2 cup water
2 tablespoons Hunt’s® Tomato Paste
2 teaspoons dried rosemary
1/2 teaspoon salt

1. Spray inside of 4 to 5 quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside.

2. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Recipe seen on:

Happy Crocking! – Amber