Slow-Cooked Beef Pot Roast

recipe
Long, slow cooking tenderizes lean cuts of meat. Other lean roasts you can substitute include round and tip.
5

Outstanding

Yield:

12 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 162
Caloriesfromfat 27 %
Fat 4.8 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 1.9 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 192 mg
Calcium 0.0 mg

Ingredients

Cooking spray
1 (3-pound) eye-of-round roast, trimmed
1/2 teaspoon pepper
1 1/4 cups water, divided
1 (0.8-ounce) package brown gravy mix with onions
1 teaspoon cornstarch

Preparation

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Sprinkle roast on all sides with pepper. Add roast to skillet, and cook until browned on all sides; place in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

2. Combine 1 cup water and gravy mix; pour gravy over roast. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove roast from sauce; cover roast, and keep warm.

3. Combine remaining 1/4 cup water and cornstarch, stirring until smooth. Slowly stir cornstarch mixture into gravy in slow cooker. Pour mixture into a 1-quart microwave-safe glass measure, stirring until blended. Microwave at HIGH 2 minutes or until thickened, stirring after 1 minute. Serve roast with gravy.

Note:

501 Delicious Heart Healthy Recipes

January 2001
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