This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. Maxwell House Instant Coffee Original Roast
1 Tbsp. chili powder
1 Tbsp. brown sugar
1 boneless beef pot roast (2 lb./900 g), trimmed of visible fat
1 large sweet onion, cut into 1/2-inch-thick slices
1/2 cup Bull's-Eye Bold Original Barbecue Sauce
1/2 lb. (225 g) new potatoes (1-1/2 inch), quartered
1/2 lb. (225 g) baby carrots, cut lengthwise in half
1/2 cup 25%-less-sodium beef broth
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How do I make it ?
Mix first 3 ingredients; press evenly onto meat. Place in freezer-weight resealable plastic bag. Add onions and barbecue sauce; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.
Empty contents of bag into slow cooker. Add potatoes, carrots and broth; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 to 6 hours).
Transfer meat to cutting board; cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce in slow cooker; discard fat. Serve sauce over meat and vegetables.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing.
Prepare using your favourite flavour of Bull's-Eye Barbecue Sauce.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
Cholesterol 80 mg
Sodium 260 mg
Carbohydrate 18 g
Fibre 2 g
Sugars 11 g
Protein 26 g
8 servings, 1/8 recipe (210 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.