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Home
> Recipes > Low Carb Crockpot > Saucy Pot Roast
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Saucy Pot Roast
Ingredients
- 1 2- to 2 1/2-pound beef chuck pot roast
- 1 tablespoon cooking oil
- 2 medium carrots, coarsely chopped (1 cup)
- 2 stalks celery, sliced (1 cup)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon quick-cooking tapioca
- 1 14 1/2-ounce can Italian-style stewed tomatoes, undrained
- 1 6-ounce can Italain-style tomato paste
- 1 tablespoon brown sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- Hot cooked whole wheat pasta (optional)
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Prep: 25 Minutes
Cook: Low 10 to 12 Hours, High 4 to 5 Hours
Makes: 6 to 8 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 a large skillet brown meat on all sides in hot oil. In the cooker place carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place meat on top of vegetables.
- In a medium bowl combine undrained tomatoes, tomato paste, brown sugar (if desired), salt, pepper, and bay leaf; pour over the meat.
- Cover and cook on low-heat setting for 10 to 12 hours or on a high-setting for 4 to 5 hours. Discard bay leaf. Transfer roast to a warm serving platter. Skim fat from gravy; drizzle some of the sauce over the meat. Pass remaining sauce. If desired, serve with hot cooked pasta.
Nutrition Fact per Serving: 289 cal. 9 g total fat(2 g sat. fat), 89 mg chol., 710 mg sodium, 16 g carb, 3 g fiber, 34 g pro.
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