Slow Cooker
Three Pepper Pot Roast
Garlic-Herb Spinach and Mashed Potatoes
Ingredients
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 lb boneless chuck roast
- 1 (1-oz) pkg au jus gravy mix
- ½ cup sliced pepperoncini salad peppers with ¼ cup juice from jar
- ½ cup butter, diced
Instructions
- Spread peppers in an even layer in a 5- to 7-quart slow cooker; top with roast. Sprinkle with au jus mix; add pepperoncini peppers and juice, and sprinkle with butter.
- Cover and cook on LOW 10 hours or until roast is very tender.
- Shred roast with 2 forks; stir shredded roast into pepper mixture. (Reserve 3 cups shredded roast mixture for Philly Cheesesteak Bombs recipe).
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 (16-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 2 Tbsp olive oil
- 1 (5.2-oz) pkg creamy garlic-herb spreadable cheese, crumbled
Side Dish Instructions
- Prepare potatoes according to package directions.
- Cook spinach in hot oil in a large nonstick skillet over medium heat, stirring often, 2 minutes or until thoroughly heated.
- Stir in cheese until melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
322
|
268
|
590
|
| Fat (g) | 23 | 19 | 42 |
| Sat. Fat (g) | 11 | 9 | 20 |
| Protein (g) | 24 | 7 | 31 |
| Carb (g) | 3 | 20 | 23 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 433 | 554 | 987 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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