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Nutrition Facts
Slow Cooker Beef and Vegetables
Amount per Serving
Calories
535
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
2
g
Cholesterol
 
156
mg
52
%
Sodium
 
777
mg
34
%
Potassium
 
1539
mg
44
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
50
g
100
%
Vitamin A
 
2994
IU
60
%
Vitamin C
 
10
mg
12
%
Calcium
 
63
mg
6
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Beef and Vegetables

Servings: 4

Ingredients

  • 2 pounds chuck roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion diced
  • 1/2 cup carrots diced
  • 3 cloves garlic minced
  • 1 pound mushrooms of choice, quartered or chopped
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat empty slow cooker on high heat with lid on.
  • Season roast with salt and pepper.
  • Heat oil in a skillet and brown roast on all sides; transfer to slow cooker.
  • Add onions and carrots.
  • Add garlic, mushrooms, 1 cup broth or stock and tomato paste.
  • Add flour to remaining cup of broth/stock; mix thoroughly and add to slow cooker.
  • Cover; reduce heat to low and cook 6 hours or overnight.
  • Roast is done when it can be easily pulled apart.
  • Place roast and gravy in a serving bowl and garnish with chopped parsley.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: meat, dairy-free, gluten-free, entrees, vegetables