Slow Cooker
Sweet Potato and Mushroom Pot Roast
Herbed Brown Rice
Ingredients
- 2 lb boneless rump roast, well trimmed
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil
- 1 (14.5-oz) can low-sodium beef broth
- 1 Tbsp BPA-free organic tomato paste
- 4 cloves garlic, minced
- 1 onion, sliced
- 3 organic sweet potatoes, peeled and quartered
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp water
- 2 Tbsp arrowroot
Instructions
- Sprinkle beef with salt and pepper. Cook beef in hot oil in a large skillet over medium-high heat 8 minutes or until browned; transfer to a 6-quart slow cooker.
- Whisk together broth and tomato paste; add broth mixture, garlic, onion, potatoes, and mushrooms to cooker.
- Cover and cook on LOW 8 hours or until beef is tender.
- Whisk together 2 Tbsp water and arrowroot. Add to broth in cooker; cook at HIGH 15 minutes or until sauce is thickened.
Side Dish Ingredients
- 1½ cups brown rice, rinsed
- ¼ cup chopped fresh parsley
- 2 Tbsp butter
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Cook rice according to package directions; stir in parsley, butter, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
397
|
206
|
603
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 32 | 36 | 68 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 509 | 392 | 901 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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