1/12th of recipe (about 2 1/2 oz. cooked meat with 2/3 cup broth and veggies): 206 calories, 7g total fat (1.5g sat fat), 447mg sodium, 11g carbs, 2g fiber, 4.5g sugars, 25.5g protein -- PointsPlus® value 5* -- SmartPoints® value 5*
Rich and tender beef, SO many veggies... This is the way to do pot roast RIGHT. Second helpings are encouraged!
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
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 slow cooker.
Add all remaining ingredients except cornstarch to the slow cooker, 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 slow cooker. In a small bowl, dissolve cornstarch in 2 tbsp. cold water. Stir into the liquid in the slow cooker. 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.