Slow-Cooked Beef and Veggies

• servings: 6 servings
• active time: 20 minutes
• total time: 8 hours 20 minutes

Ingredients

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

Directions

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
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 130 mg
• Sodium: 704 mg
• Total Carbohydrate: 15 g
• Total Sugars: 3 g
• Protein: 38 g