2 1/2 lbs (40 oz) raw, boneless beef chuck clod roast (should yield six 5 oz cooked servings)
6 cups whole mushrooms, trimmed
3 cups celery, roughly diced
3 cups green beans, trimmed
2 Tbsp water
1 Tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1 Tbsp black pepper
4 tsp balsamic vinegar
2 tsp dry mustard
2 cloves garlic, minced
Instructions
Trim all visible fat from roast. Rub black pepper and garlic onto roast and place in crockpot. Make several small shallow slits in top of roast.
In a small bowl, combine last 8 ingredients and pour over meat. Cover adn cook on low 6-8 hours or on high 4-5 hours. Add vegetables during last 30-60 minutes of roasting.
Serving
Suggestions
Each serving counts as- 1 lean protein serving, 3 vegetable servings, 3 optional condiment servings
Originally Submitted
9/25/2011
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