Name: Slow Cooker Roast Beef & Vegetables
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 Tablespoon olive oil; 3 pound boneless chuck roast; Salt and pepper (to taste); 1 yellow onion (sliced); 3 carrots (peeled and sliced); 1 1/2 pound fingerling potatoes (quartered); 3 stalks celery (diced); 3 Tablespoons Worcestershire sauce; 3 Tablespoons red wine vinegar; 3 Tablespoons balsamic vinegar; 1 (15 ounce) can low-sodium beef broth; 2 Tablespoons cornstarch; 2 Tablespoons cold water

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Slow Cooker Roast Beef & Vegetables

Course Dinner

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 482kcal

Ingredients

1 Tablespoon olive oil
3 pound boneless chuck roast
Salt and pepper to taste
1 yellow onion sliced
3 carrots peeled and sliced
1 1/2 pound fingerling potatoes quartered
3 stalks celery diced
3 Tablespoons Worcestershire sauce
3 Tablespoons red wine vinegar
3 Tablespoons balsamic vinegar
1 (15 ounce) can low-sodium beef broth
2 Tablespoons cornstarch
2 Tablespoons cold water

Instructions

Heat oil in a large skillet over medium high heat.
Pat roast dry with paper towels and generously season each side with salt and pepper. Place in skillet and sear each side of the roast for 2-3 minutes, or until browned.
Place roast in a slow cooker sprayed with nonstick cooking spray.
Place onion, carrots, potatoes and celery around the edge of the slow cooker. Pour Worcestershire sauce, red wine vinegar and balsamic vinegar over the top of the roast.
Pour beef broth over the vegetables. Cover and cook on low for 8-10 hours.
To make gravy, strain the juice from the slow cooker into a saucepan over medium-high heat. Whisk together cornstarch and water then whisk mixture into the saucepan. Bring to a boil to thicken. Serve over sliced roast.

Notes

Serving is 1/8 of recipe

MFP: MFF Slow Cooker Roast Beef and Vegetables

November 2020

Nutrition

Calories: 482kcal | Carbohydrates: 37.5g | Protein: 29.6g | Fat: 24.6g