I love a yummy pot roast recipe and this one did not disappoint. It is made with a delicious splice blend that comes out tender and flavorful every time. I love shredding the meat and mixing it into a salad. The recipe is slightly adapted from the Medifast Cookbook. 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
