Country Italian Beef
- Makes: 6 to 8 servings
- Serving Size: 1 2/3cups
- Carb Grams Per Serving: 25
Ingredients
-
2
pounds
boneless beef chuck pot roast
-
8
ounces
tiny new potatoes, halved or quartered
-
2
medium
carrots or parsnips, peeled and cut into 1- to 2-inch pieces
-
1
medium
onion, chopped (1 cup)
-
1
medium
fennel bulb, trimmed and cut into 1/2-inch-thick wedges
-
1
teaspoon
dried rosemary, crushed
-
1
14 1/2 -
ounce can
lower-sodium beef broth
-
1
cup
dry red wine or lower-sodium beef broth
-
1
6 -
ounce can
tomato paste
-
2
tablespoons
quick-cooking tapioca
-
1/2
teaspoon
black pepper
-
4
cloves
garlic, minced
-
1 -2
cups
fresh basil leaves, spinach leaves, or torn escarole
Directions
- Trim fat from roast. Cut roast into 2-inch pieces; set aside. In a 4- to 5-quart slow cooker combine potatoes, carrots, onion, and fennel. Add meat to cooker; sprinkle with rosemary.
- In a medium bowl whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over all in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in basil just before serving.
Tip
- For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts Per Serving:
Servings Per Recipe: 6PER SERVING: 325 cal., 6 g total fat (2 g sat. fat), 89 mg chol., 485 mg sodium, 25 g carb. (4 g fiber, 6 g sugars), 36 g pro.