Low Sodium Slow Cooker Beef Roast with Vegetables
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 527.1
- Total Fat: 25.7 g
- Cholesterol: 79.3 mg
- Sodium: 141.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.5 g
- Protein: 40.3 g
IntroductionGreat for Sunday dinner because you start it the night (or afternoon) before. The only last minute cooking is preparing gravy. Great for Sunday dinner because you start it the night (or afternoon) before. The only last minute cooking is preparing gravy.
3 lb. boneless beef chuck roast
1 medium onion, sliced
1 c. burgundy or other dry red wine
2 Tbs chopped garlic
8 medium potatoes, peeled and cut into 1-inch cubes
1 lb. baby cut carrots
1 can broth (beef or vegetable)
My husband is very salt sensitive, and we do not feel the need to add salt. If you do, be sure to add the sodium into your calculations.
Any leftovers can easily be turned into a delicious stew.
A great addition that adds almost no calories or carbs is celery sticks. Place them on the bottom of the slow cooker with the onion slices.
To make gravy from the juices after removing the meat and vegetables, bring them to a boil and add a slurry of 1/4 c. cornstarch mixed with 1/4 c. water while stirring. Cook and stir until it thickens (about 1 minute) and remove from heat.
I usually start this Saturday afternoon for dinner at after church the next day, but it is very forgiving and can be left much longer.
Serving Size: 12 4-oz (before cooking) servings or 3-oz after cooking