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> Recipes > Low Carb Crockpot > Beef Roast and Vegetables
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Beef Roast and Vegetables
Ingredients
- 1 2- to 2 1/2-pound beef round tip roast
- 1 1/2 pounds small potatoes (about 10), halved, or medium potatoes (about 4), quartered
- 2 medium carrots, cut into 1-inch pieces (1 cup)
- 1 large onion, sliced
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1 10-ounce can condensed beef broth
- 3 tablespoons all-purpose flour
- 3 tablespoons butter or margarine, melted
- 1 10-ounce package frozen cut green beans
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Prep: 20 Minutes
Cook: Low 13 to 15 Hours, High 7 to 8 Hours
Makes: 6 Servings
Slow Cooker: 5 - or 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 5- to 6-quart slow cooker. In the cooker place potatoes, carrots, and onion. Add bay leaft and pepper. Place meat on top of vegetables. Pour broth over all.
- Cover and cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours.
- In a small bowl combine flour and butter. Remove meat from cooker and set aside. Stir flour mixture and green beans into cooker. Return meat to cooker; cover and cook an additional 1 hour.
- To serve, discard bay leaf. Arrange roast and vegetables on a warm serving platter. Skim fat from gravy. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables.
Nutrition Fact per Serving: 447 cal. 21 g total fat(9 g sat. fat), 112 mg chol., 521 mg sodium, 28 g carb, 4 g fiber, 35 g pro.
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