Slow-Cooked Beef and Veggies

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 8 hours 20 minutes

Ingrédients

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

• 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
• Sucres Totaux: 3 g
• Protéines: 38 g