Slow Cooker
Roast Beef with Horseradish Sauce
Mustard Roasted Potatoes and Steamed Green Beans
Ingredients
- 1 (2-lb) eye of round roast, well trimmed
- 1 tsp salt free Creole seasoning
- 1 tsp pepper, divided
- ½ tsp dried thyme
- ½ tsp salt
- 3 cloves garlic, minced
- 1 cup less sodium beef broth
- 1 (8-oz) carton sour cream
- 2 Tbsp prepared horseradish
Instructions
- Place roast in a 5- to 7-quart slow cooker. Sprinkle roast with Creole seasoning, ½ tsp pepper, thyme, salt, and garlic; pour in broth.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. Slice roast.
- Stir together sour cream, horseradish, and ½ tsp pepper. Serve with roast.
Side Dish Ingredients
- 1 (24-oz) pkg gourmet red potatoes, cut into wedges
- 3 Tbsp olive oil, divided
- 2 Tbsp whole grain mustard
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb green beans, trimmed
- 2 shallots, thinly sliced
Side Dish Instructions
- Preheat oven to 425°F.
- Toss together potatoes, 2 Tbsp oil, mustard, and ¼ tsp each salt and pepper on a rimmed baking sheet; spread in a single layer. Bake 25 to 35 minutes or until browned.
- Place beans in a steamer basket over boiling water; cover and steam 8 minutes or until crisp-tender.
- Cook shallot in 1 Tbsp hot oil in a skillet over medium heat 4 minutes. Stir in green beans and ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
332
|
171
|
503
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 4 | 25 | 29 |
| Fiber (g) | 0 | 4 | 4 |
| T. Sugs (g) | 2 | 5 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
