Vegetable Pot Roast
Ingredients
- 1 lb lean boneless chuck roast, trimmed
- 2 carrots, halved lengthwise and cut into 3-inch pieces
- 1 red onion, cut into wedges
- 1 large green bell pepper, sliced
- ¾ tsp dried oregano
- ¼ tsp salt
- 2 Tbsp ketchup
- 1 (10-oz) can diced tomatoes and green chiles
Instructions
- Cut roast into 3 pieces.
- Layer carrots, onion, bell pepper, and beef in a 4- or 5-quart slow cooker coated with cooking spray. Sprinkle with oregano and salt, and top with ketchup and tomatoes; do not stir.
- Cover and cook on LOW 8 to 10 hours or until beef is tender.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
264
|
264
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 32 | 32 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 552 | 552 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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