This economical cut cooks to tenderness in its own vegetable-dense gravy. Leftovers heat up well the next day.
- Portion size 10 servings
- Credits : Canadian Living New Slow Cooker Classics
- 2 parsnips peeled, halved lengthwise and cut in 2-inch lengths
- 2 carrots peeled, halved lengthwise and cut in 2-inch lengths
- 1 pkg (10 oz/284 g) pearl onion peeled
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 3 lbs boneless beef pot roast (such as top and bottom blade or cross rib)
- 1 can whole tomatoes drained
- 1/2 cup sodium-reduced beef broth
- 2 tablespoons tomato paste
- 1/3 cup all-purpose flour
MethodIn slow cooker, combine parsnips, carrots, pearl onions, garlic, thyme, salt, pepper and bay leaves. Add pot roast. Stir in tomatoes, broth and tomato paste.
Cover and cook on low until beef and vegetables are tender, 8 to 10 hours. Discard bay leaves.
Transfer beef to cutting board; cover and keep warm for about 15 minutes before slicing across the grain.
Meanwhile, skim any fat from liquid in slow cooker. Whisk flour with 1/3 cup water; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Serve with beef.
Nutritional facts Per each of 10 servings: about
- Sodium 320 mg
- Protein 28 g
- Calories 291.0
- Total fat 13 g
- Potassium 549 mg
- Cholesterol 77 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
- Iron 27.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 27.0
- Vitamin C 23.0