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Healthy Living  •  All Recipes

Slow Cooker Beef Roast with Vegetables

Slow Cooker Beef Roast with Vegetables
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 349.9
  • Total Fat: 9.3 g
  • Cholesterol: 111.5 mg
  • Sodium: 342.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 43.9 g

Introduction

Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal.

Ingredients

1 onion, chopped
1 1/2 cups carrots, baby peeled
2 cloves garlic, sliced in half
1 large parsnip, peeled and chopped
1 rutabaga, peeled and chopped
5 red skin new potatoes, washed and quartered
2.5 pounds beef roast, English or Cross Rib cut
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
15 ounces salt-free pureed tomatoes
1 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1 bay leaf, whole

Directions

Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.
Makes 6 servings. 4 ounces of cooked meat and 1 cup vegetables

Minutes to Prepare: 10
Minutes to Cook: 480
Number of Servings: 6


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