1、Saucy Pot Roast with Noodles

  • Makes: 8 servings
  • Carb Grams Per Serving: 35
  • Saucy Pot Roast with Noodles recipe

    Ingredients

    Method

    If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. Coat a large nonstick skillet with nonstick spray; heat over medium heat. Brown roast on all sides in hot skillet.
  • In the cooker, combine carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place roast atop vegetables.
  • In a medium bowl, combine undrained tomatoes, tomato paste, pepper, and bay leaf; pour over the roast in cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-setting for 4 to 5 hours.
  • Discard bay leaf. Cut meat into serving size portions. Serve with hot cooked noodles. If desired, garnish with celery leaves.
  • Recipe Tip

    For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

    https://www.truecookbook.com/recipe/saucy-pot-roast-with-noodles-10893/

    2、Cajun Pot Roast with Sweet Peppers

  • Makes: 8servings
  • Serving Size: 3 ounces cooked meat and 1/3 cup vegetalbes
  • Carb Grams Per Serving: 6
  • Cajun Pot Roast with Sweet Peppers recipe

    Ingredients

    • 12 - 2 1/2- pound boneless beef chuck pot roast
    • 1tablespoon salt-free Cajun seasoning
    • 1/2 teaspoon bottled hot pepper sauce
    • 1/8 teaspoon ground black pepper
    • 114 1/2- ounce canlow-salt diced tomatoes, undrained
    • 1 mediumgreen sweet pepper, cut into strips
    • 1 mediumred sweet pepper, cut into strips
    • 1 mediumyellow sweet pepper, cut into strips
    • Cracked black pepper (optional)

    Method

    1. Trim fat from meat. Sprinkle Cajun seasoning evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in slow cooker. Add hot pepper sauce and the 1/8 teaspoon black pepper. Pour undrained tomatoes over meat in slow cooker.
    2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours, adding pepper strips for the last 30 minutes of cooking.
    3. Transfer meat to a cutting board. Slice meat and transfer to a serving platter. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. If desired, sprinkle individual servings with cracked black pepper. Makes 8 (3 ounces cooked meat and 1/3 cup vegetalbes) servings.

    3、Pot Roast with Chipotle-Fruit Sauce

  • Makes: 8 servings
  • Carb Grams Per Serving: 35
  • Pot Roast with Chipotle-Fruit Sauce recipe

    Ingredients

    Method

    1. Trim fat from roast. If necessary, cut roast to fit in a 3 1/2- or 4-quart slow cooker. Sprinkle both sides of roast with garlic-pepper seasoning. Place roast in the cooker. Add fruit, the 1/2 cup water, and the chipotle peppers.
    2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
    3. Transfer roast and fruit to a serving platter; cover to keep warm. Transfer cooking liquid to a bowl or measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon cold water and the cornstarch; add cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice roast. To serve, spoon sauce over sliced meat and fruit. Serve with hot cooked mashed potatoes.

    4、Slow-Cooker Pot Roast with Root Vegetables

    Servings:8 Prep15 mins Cook3 mins Slow Cook10 hrs on LOW
    Slow-Cooker Pot Roast with Root Vegetables recipe

    Ingredients

    • 4 pounds boneless chuck roast, trimmed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 large carrots, peeled and cut into 3-inch lengths
    • 4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
    • 2 ribs celery, finely chopped
    • 1 large onion, finely chopped
    • 2 bay leaves
    • 1 can low-sodium beef broth
    • 1/2 cup red wine
    • 3 tablespoons flour
    • 3 tablespoons unsalted butter, softened

    Method

    1. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.
    2. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.

    More...