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postheadericon Crockpot Beef Roast

5.00 avg. rating (90% score) - 1 vote

Crockpot Beef Roast is a recipe for a hearty, beef and vegetable meal. Cooking Time: (4) Hours on High or (8) Hours on low. You will need a (5-6) Quart slow cooker for this recipe. Ingredients Include: Beef chuck roast, onions, carrots, tomatoes, garlic, turnips and well-seasoned. This is also a healthy, low calories, low fat, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (7 PointsPlus), (8 SmartPoints) recipe. Makes: (8) servings. Crockpot Beef Roast will be loved by all of your family, friends and guests.

Prep Time: 40 Minutes.
Cooking Time: (4 Hours or 8 Hours)
Equipment: (5 to 6 Quart Slow Cooker)

INGREDIENTS:

1 Tbsp kosher salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground black pepper
1/4 tsp ground cloves
(3-3-1/2 lbs) beef chuck roast, trimmed
2 Tbsp extra-virgin olive oil
1 medium-size onion, chopped
3 garlic cloves, sliced
1 cup red wine
1 (28 oz) can whole tomatoes
5 medium-size carrots, cut into 1″ pieces
2 medium-size peeled turnips, cut in 1/2″ pieces
Chopped fresh basil for garnish, optional

DIRECTIONS:

1. Combine salt, cinnamon, allspice, black pepper and cloves in a small bowl. Rub mixture all over beef.

2. Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a (5 to 6 quart) slow cooker.

3. Add onion and garlic to the pan. Cook, stirring for 2 minutes. Add in wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.

4. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

5. Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

NOTE: To make ahead: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to 1 day. Bring the tomato mixture to a boil before adding to the slow cooker.

Yield: 8 servings.
Serving Size: (3 oz) meat + 1 cup vegetable mixture.

Weight Watchers (8 SmartPoints), (7 PointsPlus)
Carb Choices: 1

Diet Exchange:
2 Vegetable + 4-1/2 Meat(L) + 1/2 Fat

NUTRITIONAL INFORMATION:
Calories: 318, Total Fat: 11g, Saturated Fat: 3g, Cholesterol: 99mg, Sodium: 538mg, Sugars: 6g, Carbohydrates: 13g, Fiber: 3g, Protein: 35g

Original recipe and image from Eating Well, Inc. http://www.eatingwell.com/recipe/256499/slow-cooker-braised-beef-with-carrots-turnips/

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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