Slow cooker meals can be hit or miss, but this one was a keeper. Perfect for a cold day like today. I chopped the veggies last night while I was making this soup for dinner. Put them in a Ziploc in the fridge so all I had to do was throw everything in the slow cooker this morning! You can customize with whatever veggies you prefer. I used fresh instead of frozen since I hate frozen mixed veggies. I’m very happy with the first recipe I’ve tried from my new cookbook!
Mustardy Pot Roast with Vegetables (adapted from Weight Watchers All-Time Favorites)
Ingredients:
3 T all purpose flour
1 t salt
1/2 t freshly ground pepper
1 (2 1/2 pound) beef eye-round roast
1 (24-oz) bag frozen vegetables for stew (I HATE frozen veggies so I chopped up some onion, carrots, celery, and red potatoes (count points for the red potatoes, 1 medium red potato is 1 point).
1 (10 1/2 oz) can reduced-sodium reduced-fat condensed cream of mushroom soup
1 T course-grained mustard (I used ground mustard…not sure if that’s the same thing!)
1/2 t Italian seasoning
1/2 cup water (I added this because I worried there wasn’t enough liquid in the slow cooker for 9 hours, but do as you wish!)
Directions:
1. Combine the flour, salt, and pepper in a small bowl. Sprinkle 1 tablespoon of the mixture all over the beef (you can sear beef at this point in 1 t of oil, but I always skip this and just stick it straight in the slow cooker.)
2. Combine veggies and remaining flour mixture in a 5 or 6 quart slow cooker, mix well. Place the beef on top of the vegies. Combine the soup, mustard, and italian seasoning in a small bowl, pour over beef. Cook, covered, until the beef and vegetables are fork-tender, I cooked mine for 9 hours on low.
3. Cut beef into 24 pieces, you will have 8 servings of 3 pieces each. Serve beef and veggies with gravy on top, enjoy this comforting dish!
WW Points per serving: 6 (plus the points of potatoes if you choose to add them!)
Source: Adapted from Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens, Wiley Publishing, 2008.
Sounds good. I started cooking roast in the crockpot several years ago & that is the only way I cook it now.
I keep wanting to find a great pot roast recipe–I’ll have to check this one out. It looks delicious!
Yum! Trying this one this week, thanks!