SLOW COOKER: FORK TENDER POT ROAST(click here to print)

Fork-Tender Pot Roast

    

---

---

Ingredients

2 1/2

pounds boneless beef chuck pot roast

1

tablespoon olive oil

2

stalks celery, cut into 1-inch pieces

1

cup coarsely chopped carrots (2 medium)

1

cup coarsely chopped onion (1 large)

1

bay leaf

1

clove garlic, minced

3/4

cup beef broth

1/4

cup dry red wine

2

tablespoons quick-cooking tapioca, crushed

1

tablespoon dried Italian seasoning, crushed

1

tablespoon tomato paste

1

teaspoon garlic powder

3/4

teaspoon ground black pepper

1/2

teaspoon dry mustard

1/2

teaspoon paprika

1/8

teaspoon salt

Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
2. In the cooker combine celery, carrots, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour mixture over meat.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Using a slotted spoon, transfer meat and vegetables to a serving platter. Remove and discard bay leaf from cooking liquid; skim off fat.   

10 g. carbs; 6 servings
Better Homes and Gardens