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    You are in: Home / Recipes / Crock Pot Peppercorn and Onion Pot Roast Recipe
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    Crock Pot Peppercorn and Onion Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Sarah!'s Note:

    Similar to some of the other pot roast recipes here, but I couldn't find one quite like this. Very few ingredients makes this one easy pot roast to make and the gravy is delicious. Great to come home from work to.

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    Units: US | Metric


    1. 1
      Mix all dry ingredients together and rub all over roast.
    2. 2
      Place beef in slow cooker and add beef stock.
    3. 3
      Mix any left over of the dry ingredients into the stock.
    4. 4
      Cook on low for 6 - 8 hours.
    5. 5
      Remove pot roast and either serve with gravy as is, or mix corn flour with cold water to thicken.

    Ratings & Reviews:

    • on January 05, 2006


      I used only water in place of the beef stock on this one as I find the French onion soup mix to be a bit salty sometimes. I cooked mine for a lot longer than stated because I wanted to shred the meat and use in a toasted roll along with the gravy. After cooking I removed the meat and let the gravy cool so I could skim the the small about of fat from the top before heating and thickening slightly. The gravy was fab and the recipe a nice introduction to the crock pot.

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    Nutritional Facts for Crock Pot Peppercorn and Onion Pot Roast

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 483.3
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 6.3 g
    Cholesterol 247.5 mg
    Sodium 1057.8 mg
    Total Carbohydrate 1.3 g
    Dietary Fiber 0.2 g
    Sugars 0.5 g
    Protein 83.2 g

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