Slow Cooker
Pot Roast with Sweet Potatoes and Mushrooms
Herbed Brown Rice
Ingredients
- ¾ lb boneless chuck roast, trimmed
- ¼ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- ¾ cup low-sodium beef broth
- 1 tsp tomato paste
- 2 cloves garlic, minced
- ½ onion, sliced
- 1 sweet potato, peeled and quartered
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp water
- 2 tsp cornstarch
Instructions
- Sprinkle beef with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 8 minutes or until browned; transfer to a 3- or 4-quart slow cooker.
- Whisk together broth and tomato paste; add broth mixture, garlic, onion, potato, and mushrooms to cooker.
- Cover and cook on LOW 8 hours or until beef is tender.
- Whisk together water and cornstarch. Add to broth in cooker; cook on HIGH 15 minutes or until sauce is thickened.
Side Dish Ingredients
- ½ cup brown jasmine rice
- 2 Tbsp chopped fresh parsley
- 2 tsp butter
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions; stir in parsley, butter, salt, and pepper before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
458
|
206
|
664
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 42 | 4 | 46 |
| Carb (g) | 35 | 36 | 71 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 429 | 296 | 725 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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