6 Points Plus - Mustardy Pot Roast With Vegatables |
|
 |
Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 8 |
|
From WW All Time Favorites. Per Serving (3 slices beef, 1/2 cup vegetables, and 3 tbsp sauce): 252 cal, 9g fat, 12g carb, 1g fiber, 29g protein Ingredients:
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper, ground fresh |
2 1/2 lbs beef eye of round roast |
1 teaspoon canola oil |
24 ounces frozen vegetables, for stew |
10 3/4 ounces cream of mushroom soup, reduced fat and reduced sodium |
1 tablespoon mustard, coarse grained |
1/2 teaspoon italian seasoning |
Directions:
1. Combine flour, salt, and pepper in small bowl.
2. Sprinkle 1 tbsp of the mixture over the beef.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add beef and cook, turning frequently, until browned, 6-8 minute.
5. Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.
6. Place beef on top of veggies.
7. Combine soup, mustard, and italian seasoning in small bowl; pour over beef.
8. Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).
9. Transfer the beef to cutting board; keep warm.
10. With slotted spoon, transfer veggies to bowl and keep warm.
11. Pour the sauce into medium saucepan and bring to a boil over medium high heat.
12. Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.
13. Cut the beef into 24 slices; arrange on platter.
14. Spoon veggies around beef and serve with sauce.
15. 6 Points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.
|
|