Crockpot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1 extra large onion (the kind is up to you), sliced and coarsely chopped4 red ripe Roma tomatoes, sliced1 1/2 tsp sea salt2 tsp fresh black pepper (organic)3 to 4 pound pot roast, rump roast, or round tip roast (organic or free-range)2 tbsp garlic powder (organic)1/2 cup chicken broth, free-range organic2 tbsp Worcestershire sauce
The following can be prepared one night in advance. Slice the onion into rings. Cut the rings in half. Place in the bottom of the crockpot bowl. Next, slice the Roma tomatoes and place half of the sliced tomatoes on top of the onions. Save the other half of tomatoes for later. Wash the beef, then place on top of the tomatoes in the crockpot bowl. Sprinkle the beef with salt and pepper. Next, place the rest of the tomatoes on top of the beef. Sprinkle all of the garlic powder on top of the tomatoes, beef, and onions. Pour the chicken broth and the Worcestershire sauce into the crockpot bowl. Place the crockpot bowl into the refrigerator until ready to cook. When ready to cook, cover and cook on low for 10 to 12 hours (or high for 5 to 6 hours). Makes 12 to 14--1 cup servings. This dish may be served over brown rice and with a side dish of green vegetables.
Number of Servings: 13
Recipe submitted by SparkPeople user SPULCHER.
Number of Servings: 13
Recipe submitted by SparkPeople user SPULCHER.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 3.9 g
- Cholesterol: 62.6 mg
- Sodium: 403.3 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.6 g
- Protein: 22.8 g
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