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Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

1 cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
1 beef chuck roast, 2 ½ to 3 pounds, trimmed
3 tablespoons vegetable oil
1 cup beef or chicken broth
2 tablespoons quick-mixing flour, such as Wondra
8 red potatoes, halved
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar

Combine the all-purpose flour, salt and pepper to taste in a large resealable plastic bag. Add the meat; seal. Shake until evenly coated.

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Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, until browned on all sides, about 15 minutes. Meanwhile, combine the broth and quick-mixing flour in a small bowl until smooth. Transfer the meat to a slow cooker.

Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar. Cover; cook on low until the meat is very tender, about 8 hours. Skim off fat. Makes 8 servings.

Note: If you don’t have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 ½ hours at 325 F.

PER SERVING: Calories 578 (33% fat) Fat 21 g (6 g sat) Cholesterol 98 mg Sodium 560 mg Fiber 6 g Carbohydrates 54 g Protein 42 g

SOURCE: Chicago Tribune

SLOW-COOKER POT ROAST

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