Beef Pot Roast
Multigrain Rolls with Garlic Butter
Ingredients
- 2 lb boneless chuck roast, trimmed
- 1 (24-oz) bag baby Dutch yellow potatoes
- 1 cup low-sodium beef broth
- 1 onion, sliced
- 3 carrots, cut into 2-inch pieces
- 3 stalks celery, sliced
- 2 Tbsp minced garlic
- 6 sprigs fresh thyme
- 1 tsp salt
- 1 tsp pepper
Instructions
- Combine all ingredients in a 6-or 7-quart slow cooker. Cover and cook on Low 8 to 10 hours.
Side Dish Ingredients
- 6 (1.8-oz) frozen multigrain dinner rolls (such as Pepperidge Farm)
- 2 Tbsp butter, softened
- 1 tsp minced garlic
Side Dish Instructions
- Heat dinner rolls according to package directions.
- Stir together butter and garlic; spread over rolls.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
448
|
156
|
604
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 35 | 6 | 41 |
| Carb (g) | 31 | 25 | 56 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 535 | 321 | 856 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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