Slow-Cooker Pot Roast

By mahto

Ingredients

• SERVINGS: 8
• 5 med carrots, coarsely chopped
• 2 lg onions, coarsely chopped
• 3 turnips, coarsely chopped
• 1 c tomato puree or sauce
• 1 c fat-free, reduced-sodium chicken broth
• 2 tsp dried thyme
• 2 bay leaves
• 1/2 tsp salt
• 1 lb eye-of-round beef roast, trimmed of all visible fat
• 2 Tbsp canola oil
• 1 c frozen baby peas
• 2 Tbsp flaxseed oil
• ground black pepper
• prepared horseradish

Preparation

Step 1

1. COMBINE the carrots, onions, turnips, tomato puree, broth, thyme, bay leaves, and salt in a medium oval slow cooker or large round slow cooker. Stir to mix. Heat the canola oil in a large nonstick skillet. Brown the beef on all sides for 3 to 4 minutes. Remove the roast and nestle into the vegetable mixture. Place the lid on the cooker and cook on low for 8 to 9 hours.

2. REMOVE the beef to a cutting board. Stir the peas into the slow-cooker mixture and allow to sit for 5 minutes. Remove and discard the bay leaves. Season to taste with the pepper. Cut the beef into serving pieces. Return the beef to the pot and stir into the vegetables. Stir in the flaxseed oil. Serve with the horseradish, if desired.

Recipe Tip: Because the slow cooker does all the work, it's easy to create enough for 2 meals at one time. After dinner, cool 4 servings and pack into a sturdy plastic freezer container. Label and freeze for up to 3 months.

NUTRITION (per serving) 251 cal