Crock-Pot Roast

By asally04

1/12th of recipe (about 2 1/2 ounces cooked meat with 2/3 cup broth and veggies):
206 calories, 7g fat, 447mg sodium, 11g carbs, 2g fiber, 4.5g sugars, 25.5g protein

Ingredients

• 1 (3-lb) boneless chuck beef roast (trimmed of excess fat)
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 1 (14-oz) can fat-free beef broth
• 4 cups carrots, cut into 1/2-inch rounds
• 3 cups roughly chopped onion
• 2 cups sliced mushrooms
• 1 cup celery, cut into 1/2-inch pieces
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 1 tsp chopped garlic
• 2 Tbsp cornstarch

Preparation

Step 1

1. Coat a large skillet with nonstick spray and bring to high heat. Season roast with 1/4 tsp each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes.

2. Place in a slow cooker. Add all remaining ingredients except cornstarch, including 3/4 tsp each salt and pepper. Gently stir.

3. Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 Tbsp cold water.

4. Stir cornstarch mixture into liquid in slow cooker. Let sit, uncovered, until slightly thickened, about 5 minutes. Discard thyme. Slice meat and top with veggies and sauce.