Roast with Potatoes and Corn
This roast with potatoes and corn is a classic, all-in-one meal with fall-apart tender meat and flavorful veggies.
Ingredients
- 3-5 lbs large chuck roast
- 1 1.9 oz packet beefy onion soup mix
- ½ packet brown gravy mix
- 1 yellow onion, sliced
- 2 cups beef broth
- 2 ears corn, cut in half to make them shorter
- Salt
- Pepper
- Parchment paper to cover the roast
- 4 small-medium sized russet potatoes, poke holes in the potatoes
Instructions
- Add the chuck roast into a large slow cooker and sprinkle the beefy onion soup mix, brown gravy mix, onion, and beef broth over the top of the meat.
- Cover with the parchment paper, making sure the parchment paper is big enough to fold over the sides of the slow cooker. Place the corn and potatoes on top of the parchment paper and give a dash of salt and pepper. Cover with a lid and cook on low for 8 to 9 hours.
Nutrition
Calories: 852kcal | Carbohydrates: 44g | Protein: 76g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 250mg | Sodium: 1982mg | Potassium: 2119mg | Fiber: 4g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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