Rosemary Pot Roast

Rosemary Pot Roast

Author/Source: Give Every Night New Flavor (coupons available through 1/31/2012)

Ingredients:
2 pounds boneless beef chuck roast, cubed
3 small baking potatoes, cut into 1.5 inch pieces
1 large onion, cut into 1.5 inch pieces
14.5 ounces Hunt’s Diced Tomatoes with Rosemary &; Oregano, undrained
10.75 ounces condensed reduced fat and sodium cream of mushroom soup
0.5 cups water
2 Tablespoons Hunt’s Tomato Paste
2 teaspoons dried rosemary 0.5 teaspoons salt

Directions:
Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients.

Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Freezing Directions: To freeze, assemble all ingredients in a gallon freezer bag making sure that the potatoes are on the bottom and covered with water to prevent browning. Freeze.

To serve: Thaw. Place in the slow cooker. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender. Servings: 6