Crock Pot
Slow-Cooked Beef and Veggies
6 servings
portions20 minutes
temps actif8 hours 20 minutes
temps totalIngrédients
1 2.5-3 pound boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 medium onion, cut into thin wedges
12 ounce tiny new potatoes
¼ cup lemon juice
2 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ cup beef broth
½ cup chopped fresh Italian parsley
Instructions
In a 2-gal. resealable plastic bag or airtight container combine first 10 ingredients (through pepper). Store in refrigerator up to 3 days.
In a 4- to 6-qt. slow cooker combine meat mixture and broth. Cover and cook on low 8 to 10 hours. Remove and shred meat using two forks. If desired, coarsely mash potatoes. Stir shredded meat into vegetable mixture. Top servings with parsley.
Nutrition
Taille de Portion
-
Calories
408 kcal
Lipides Totaux
22 g
Lipides Saturés
10 g
Lipides Insaturés
12 g
Acides Gras Trans
1 g
Cholestérol
130 mg
Sodium
704 mg
Glucides Totaux
15 g
Fibres Diététiques
-
Sucres Totaux
3 g
Protéines
38 g
6 servings
portions20 minutes
temps actif8 hours 20 minutes
temps total