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Home
> Recipes > Low Carb Crockpot > Pot Roast with Dried Tomatoes
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Pot Roast with Dried Tomatoes
Ingredients
- 1 1 1/2- to 2-pound boneless beef chuck pot roast
- 2 carrots, cut into 1/2-inch pieces
- 1 medium turnip, peeled and cubed (1 cup)
- 1/2 cup snipped dried tomatoes (not oil-packed)
- 1/3 cup chopped onion (1 small)
- 1 clove garlic, minced
- 1 teaspoon instant beef bouillon granules
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/8 teaspoon black pepper
- 1 cup water
- 1 10-ounce package frozen lima beans or whole kernel corn
- 1 cup frozen peas
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Prep: 25 Minutes
Cook: Low 8 to 10 Hours, High 4 to 5 Hours
Let Stand: 10 minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-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 3 1/2- or 4-quart slow cooker. In the cooker combine the carrots, turnip, dried tomatoes, onion, garlic, bouillon garnules, basil, oregano, and pepper. Place meat on top of vegetables. Pour water over all.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in lima beans and peas. Let stand, covered, for 10 minutes.
- Transfer meat and vegetables to a serving platter using a slotted spoon. If desired, serve cooking juices over meat.
Nutrition Fact per Serving: 252 cal. 5 g total fat(1 g sat. fat), 67 mg chol., 368 mg sodium, 22 g carb, 6 g fiber, 30 g pro.
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