Joan's Crock Pot Beef
Perfect for cozy family dinners or meal prep for the week
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Servings: 12 servings
Ingredients
- 4 lb round eye or boneless blade pot roast
- 4 cloves garlic, minced
- 2 Tbsp low sodium steak spice
- 3 Tbsp canola oil
- 2 onions, sliced
- 2 1/2 cups sodium-reduced beef stock
- 1/3 cup all-purpose flour
- 1/4 cup minced fresh parsley
Instructions
- Pat roast dry. In large, shallow dish, combine garlic and steak spice; rub all over roast. In large Dutch oven, heat 2 Tbsp (30 mL) of canola oil over medium-high heat and brown roast all over, turning with wooden spoon, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.
- Reduce heat to medium and heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes. Transfer onions to 24-cup (6L) slow cooker. Top with browned roast. Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on low until fork-tender, about 7 hours.
- Remove pot roast; cover and keep warm. Skim fat from pan juices. Whisk flour with 1/2 cup (125 mL) water, then whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with parsley and serve with roast.
Nutrition Facts
Joan's Crock Pot Beef
Serving Size
4 oz
Amount per Serving
Calories
310
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
85
mg
28
%
Sodium
160
mg
7
%
Carbohydrates
6
g
2
%
Fiber
0
g
0
%
Protein
46
g
92
%
* Percent Daily Values are based on a 2000 calorie diet.