Tuesday, September 11, 2012

Spiced Crock Pot Beef Roast

We all have tried numerous crockpot recipes, but my favorite recipe has tons of sodium and just isn't on plan. It is the three seasoning packet pot roast, which includes Italian dry dressing mix, ranch dressing mix and brown gravy mix. Boy is it ever good! This one is still pretty good and the splice blend was a nice combination of sauces and spices. The roast was tender and there was plenty of liquid to cook this roast. I just shredded the meat and mixed it in my salad. The recipe below is exactly what is written in the Medifast Cook Book. I decided to leave out the veggies and make it into a salad instead. Enjoy!
 
 
Spiced Crock Pot Beef Roast
From the Medifast Cook Book
 
Ingredients:
2 1/2 lbs (40 oz) raw, boneless beef chuck clod roast (should yield six 5 oz cooked servings)
6 cups (1 1/4 lbs) whole mushrooms, trimmed
3 cups (7 to 8 large stalks), celery, roughly diced
3 cups green beans, trimmed
2 cups (12 to 14) scallions, roughly chopped
 
Crockpot Spice Blend:
2 tbsp water
1 tbsp soy sauce
2 tsp Worcestershire sauce
1/4 tsp salt
1 tbsp freshly ground black pepper
4 tsp balsamic vinegar
2 tsp dry mustard
2 cloves garlic, minced
 
Directions:
Trim all visible fat from roast. Rub black pepper and garlic onto roast; place in crockpot. Make several small slits in top of roast. In a small bowl, combine remaining spice blend ingredients; pour over meat. Cover; cook on low 6 to 8 hours or  on high 4 to 5 hours. Add vegetables during last 30 to 60 minutes of roasting.
 
6 Servings with 1 Lean, 3 Greens and 3 Condiments (No Healthy fat required)
 
 
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