My family and I went out to play in the snow all day, and when we came back, supper was waiting to be served! This pot roast is perfect with good dinner rolls or rice.
—HOLLY BATTISTE BARRINGTON, NJ
PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
2 pounds potatoes (about 6 medium), peeled and cut into 2-inch pieces
5 medium carrots (about 3/4 pound), cut into 1-inch pieces
2 tablespoons all-purpose flour
1 boneless beef chuck roast (3 to 4 pounds)
1 tablespoon olive oil
8 large fresh mushrooms, quartered
2 celery ribs, chopped
1 medium onion, thinly sliced
1/4 cup sliced Greek olives
1/2 cup minced fresh parsley, divided
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon lemon juice
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1. Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle the flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables.
2. Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix the remaining ingredients; pour over top.
3. Cook, covered, on low for 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve the beef with the vegetables.
Per 5 ounces cooked beef with 1 cup vegetables: 422 cal., 18g fat (6g sat. fat), 111mg chol., 538mg sod., 28g carb. (6g sugars, 4g fiber), 37g pro.
Diabetic Exchanges: 5 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat.