Slow-cooker beef pot roast from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 278) by Cooking Light Magazine

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Notes about this recipe

  • mharriman on January 15, 2018

    I make this a few times during the winter months. Saturday I made it a little differently and I liked it better- used grass- fed chuck roast beef instead of shoulder; increased mushrooms to 12 ounces; increased bell pepper to wide slices from two whole peppers. The change created a chunkier gravy to spoon over the roast and the peppers were more firm. I always serve it on top of garlic mashed potatoes from same cookbook. Satisfying on a cold winter night.

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