This was very easy and quick to get into the slow cooker, it only took
me a few minutes. It was delicious. Everyone loved it, including Devi,
my 1 year old grand-daughter. The meat was melt in your mouth
tender and the vegetables were surprisingly good for frozen.

I served it with the sauce over the meat instead of in a separate bowl. Next time I will use fresh baby carrots and red potatoes, cut in half.

I served it with "Broccoli with Almonds" (also from SLOW GOOD)
I will definitely make this again.

Rating: 9.5/10 (6 people)

(from WW SLOW GOOD recipe book)

3 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 1/2 lb Eye-Round Roast
1 tsp olive oil
1 (24 oz) bag frozen stew vegetables
1 can cream of mushroom soup - low fat/low sodium
1 Tbsp Dijon mustard (I used spicy brown mustard)
1/2 tsp dried thyme

1. Mix flour, salt and pepper together
2. Rub 1 Tbsp of flour mixture onto the roast
3. Heat oil in non-stick skillet
4. Cook roast until browned, turning frequently, 6-8 min.
5. Mix vegetables and remaining flour in slow cooker
5. Place beef on top of vegetables
6. Combine soup, mustard and thyme, pour over beef
7. Cook until beef is fork tender, 5-6 hrs high/10-12 hrs low
8. Transfer beef to a cutting board and keep warm
9. Remove vegetables with a slotted spoon
10. Pour the sauce into a saucepan
11. Bring to a boil over medium heat, stir often
12. Cook until thick, 6-8 minutes
13. Cut beef into 16 slices, transfer to platter
14. Spoon veggies around the beef and serve with sauce

Serving Size: 2 slices beef, 1/2 cup veggies, 3 Tbsp sauce
WW Points Value: 6

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