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Slow Cooker Pot Roast - 5 WW Points Recipe

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This recipe for Slow Cooker Pot Roast - 5 WW Points is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4lb lean beef chuck roast, trimmed of fat
– 1 tbsp extra-virgin olive oil
– 2 large onions, thinly sliced
– 1/2 cup carrots, sliced
– 1 cup butternut squash, chopped
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried sage
– 1 tbsp fresh parsley, chopped
– 1/2 cup strong brewed coffee
– 2 tbsp balsamic vinegar
– 2 tbsp cornstarch mixed with 2 tbsp water
– salt and pepper
Directions:
Directions:
Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serving size is 4oz of meat with 1/3 cup gravy
Each serving = 5 Points +

 

 

 

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