Sunday, September 11, 2016

Slow Cooker Top Round Roast with Potatoes & Vegtables






  • one roast, trimmed of visible fat
  • 4 ribs celery, chopped
  • 4 or 5 white potatoes and/or sweet potatoes, cut into bite size pieces
  • 3 tbsp. cornstarch
  • 1/4 cup water
  • 1 tsp. salt
  • two cups beef broth (I used 2 cups water and 3 beef bouillon cubes)
  • three tbsp. Worcestershire sauce
  • four cloves of garlic
  • two bay leaves
  • 3 large carrots, sliced (or a couple of handfuls of baby carrots)
  • 1 tsp. sugar
  • ½ tsp. pepper
  • 1/2 tsp. steak seasoning
  • 1/8 tsp. allspice
  • 1 large onion, rough chopped


How to Make It

  • Put roast trimmed of visible fat in large slow cooker.
  • Add beef broth. Put Worcestershire, garlic and spices on top of meat.
  • Add carrots, onion and celery around roast.
  • Cook on low for 7- 8 hours total.
  • Add potatoes about 3 hours into cooking.
  • To thicken gravy, remove about 1 cup of hot liquid, using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot.
  • Gently stir, turn crock pot to high and cook until thickened and bubbly.
  • You may want to remove beef before thickening the gravy.
  • 6 oz. beef = about 320 calories
  • 1/4 of the veggies with gravy = about 160 calories
  • 1 serving Roast with veggies and gravy = 480 calorie dinner
  • I approximated with the calories, a lot depends how much fat is on your beef and how large your veggies are. Just use common sense and eat sensible portions and you'll be fine.
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