Tuesday, October 21, 2014

Crock Pot Roast


2 1/2 - 3 lb. beef arm roast, boneless
salt and pepper
2 c. fat free beef broth
1 large yellow onion, peeled, halved and sliced
2 c. mushrooms, sliced
5 celery stalks, cut into 1 inch pieces
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 tsp. dried thyme
2 garlic cloves, chopped
4 red potatoes, quartered

Season both sides of the meat with salt and pepper. Heat a large skillet to high heat and brown all sides of the meat (roughly 4 to 5 minutes). Place your veggies on the bottom of a crock pot. Place the meat on top. Add the beef broth, tomato paste, Worcestershire, thyme and garlic to the pot (you do not need to mix the ingredients together). Cook on low for 7-8 hours. 

Remove the meat to your cutting board and slice against the grain. Serve with the vegetables on the side, along with the cooking liquid for a sauce. You can add cornstarch to the sauce if you wish to thicken it (make sure you mix cold water with the cornstarch before adding). 

(Makes 12 servings. 5 WW points per serving)

Check out some recipes using the leftovers!

No comments: