Rating: 4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
4 mins
cook:
7 hrs 7 mins
total:
7 hrs 11 mins
Yield:
6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

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  • Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

  • Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

228 calories; calories from fat 31%; fat 8g; saturated fat 2g; mono fat 3.1g; poly fat 0.1g; protein 31.3g; carbohydrates 7.4g; fiber 1.1g; cholesterol 89mg; iron 4.2mg; sodium 397mg; calcium 21mg.
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