Slow Cooker Pot Roast Soup - 20g Carbs, 3.6g Fiber
From: www.beefitswhatsfordinner.com
High Setting: 6 hours and 15 min
Low Setting: 9 hours and 15 min
Servings: 6
1 beef Shoulder Roast Boneless (2 1/2 lb)
2 cups chopped onions
1 (14 1/2 oz can) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 Tbsp minced garlic
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
2 cups broccoli slaw
1/2 cup frozen peas
Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
Servings: 6
Nutrition per Serving: 295 Calories, 8g Fat, 2g Saturated Fat, 4g Monounsaturated Fat, 100mg Cholesterol, 686mg Sodium, 20g Carbs, 3.6g Fiber, 35g Protein - 4.3mg Niacin, 0.5mg Vitamin B6, 3.2mcg Vitamin B12, 5.3mg Iron, 33.3mcg Selenium, 8.7mg Zinc
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Posted by: chefgloria1030@yahoo.com
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