CindyA Posted November 14, 2013 Share Posted November 14, 2013 I saw this on the Hungry Girl's Facebook wall today. I couldn't help but post it! It's low cal, has low sugar. The sodium is a little high but you could tweek it with natural homemade chicken broth. I'll post a link below it so you can see the picture Crock-Pot Roast 1/12th of recipe (about 2 1/2 oz. cooked meat with 2/3 cup broth and veggies): 206 calories, 7g fat, 447mg sodium, 11g carbs, 2g fiber, 4.5g sugars, 25.5g protein One 3-lb. raw boneless chuck beef roast (trimmed of excess fat) 1 tsp. each salt and black pepper One 14-oz. can fat-free beef broth 4 cups carrots cut into 1/2-inch coins 3 cups roughly chopped onion 2 cups sliced mushrooms 1 cup celery cut into 1/2-inch pieces 2 tbsp. tomato paste 1 tbsp. Worcestershire sauce 2 sprigs fresh thyme 1 tsp. chopped garlic 2 tbsp. cornstarch Directions: Bring a large skillet sprayed with nonstick spray to high heat. Season roast with 1/4 tsp. each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Place in a crock pot. Add all remaining ingredients except cornstarch to the crock pot, including the remaining 3/4 tsp. each salt and black pepper. Gently stir. Cook on high for 3 - 4 hours or on low for 7 - 8 hours, until roast is cooked through. Turn off crock pot. In a small bowl, dissolve cornstarch in 2 tbsp. cold water. Stir into the liquid in the crock pot. Let sit, uncovered, until slightly thickened, about 5 minutes. Remove and discard thyme sprigs. Slice meat and serve topped with veggies and sauce! MAKES 12 SERVINGS HG Tip! If the roast breaks into pieces when you trim away the fat, just cook each piece in the skillet until browned -- the smaller pieces will take less time. Tongs are great for rotating the meat when browning. Quote Link to comment Share on other sites More sharing options...
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