Slow Cooker Pot Roast Recipe

Ingredients:

– 1 4lb lean beef chuck roast, trimmed of fat
– 1 tbsp extra-virgin olive oil
– 2 large onions, thinly sliced
– 1/2 cup carrots, sliced
– 1 cup butternut squash, chopped
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried sage
– 1 tbsp fresh parsley, chopped
– 1/2 cup strong brewed coffee
– 2 tbsp balsamic vinegar
– 2 tbsp cornstarch mixed with 2 tbsp water
– salt and pepper



Directions:

Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.



Entire recipe makes 8 servings
Serving size is 4oz of meat with 1/3 cup gravy
Each serving = 5 Points +
PER SERVING: 220 calories; 5 g fat; 5 g carbohydrates; 32 g protein; 1 g fiber


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