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 really good and the splice blend had a nice combination of 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 originally from the Medifast Cook Book. I decided to leave out the veggies and make it into a salad instead. Enjoy!
Spiced Crock Pot Beef Roast
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
