Weight Watchers Slow Cooker Pot Roast Recipe
This Weight Watchers Slow Cooker Pot Roast is a flavorful, fall-apart tender roast that’s easy to prep and perfect for busy weeknights. Made with lean beef and vegetables, it fits seamlessly into your healthy eating plan.
Ingredients
- 3–4 lb lean beef chuck roast
- 1 large onion, sliced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup low-sodium beef broth
- ½ cup red wine or additional broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Season the chuck roast generously with salt and pepper.
- If desired, sear the roast on all sides in a hot skillet for 2–3 minutes per side.
- Place the roast into the slow cooker. Add onion, carrots, celery, and garlic around it.
- In a bowl, whisk together beef broth, red wine, tomato paste, thyme, and rosemary. Pour over the roast.
- Add the bay leaf, cover, and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until meat is fork-tender.
- Remove the roast and shred with two forks. Discard bay leaf and stir shredded meat back into the juices.
- Serve hot with vegetables and sauce.
Nutrition Facts (per serving)
| Calories | 300 kcal |
|---|---|
| Fat | 8 g |
| Carbohydrates | 12 g |
| Protein | 35 g |
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use other braising cuts like brisket or round roast. Just adjust cooking time until the meat is fork-tender.
How do I make this gluten-free?
Use certified gluten-free beef broth and tomato paste to keep the recipe free of gluten.
Can I freeze leftovers?
Absolutely. Store cooled pot roast in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
What if I skip the red wine?
No problem—substitute with extra beef broth or a splash of balsamic vinegar for depth of flavor.
