by Skinny Ms.
After soaking all day in juices and seasonings, and paired with carrots, potatoes, and onions, the mouth-watering aroma from this favorite dish will entice you to the dinner table before you’ve even closed the front door behind you! Make a little extra and enjoy our Classic Pot Roast the next day.
Recommend 6 quart slow cooker.
Yields: 8 Servings | Serving Size: 1 Cup | Calories: 402 | Previous Points: 10 | Points Plus: 11 | Total Fat: 26 gm (This will vary based on the meat you choose) | Saturated Fats: 10 gm | Trans Fats: 0 gm | Cholesterol: 94 mg | Sodium: 239 mg | Carbohydrates: 13 gm | Dietary Fiber: 2 gm | Sugars: 1 gm | Protein: 29 gm
- 3 large carrots, peeled and sliced (optional, 2 cups baby carrots)
- 2 medium red potatoes, sliced into wedges (optional, 8 small red potatoes)
- 1 medium onion, sliced thinly
- 2 bay leaves
- 1 (3 pound) boneless chuck roast or tenderloin for an extra lean cut
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 cups beef broth, fat free, low sodium
- Kosher or sea salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch or Tapioca starch (optional)
- 2 tablespoons water (optional)
Add carrots, potatoes, onion, bay leaves, roast, garlic, vinegar and broth to slow cooker, in that order. Sprinkle with salt and pepper, cover and cook on low 6-8 hours or until internal temperature of roast has reached 145 degrees and vegetables are tender. If using a Set 'n Forget slow cooker, set the internal temperature of the roast to reach 145 degrees.
For a thicker gravy, combine cornstarch and water, pour into slow cooker the last 15 minutes of cooking time, for a thicker sauce.
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