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Slow-Cooker Chuck and Veggies
15 min prep time
4 1/2-9 hr cook time
2servings
Recipe by
Nancy Hughes
Source
Designed for One!
Photo by
Mittera
How to Make Slow-Cooker Chuck and Veggies
Throw these ingredients in a slow-cooker in the morning, and come home to a rich, savory dinner full of veggies. Serve on its own for a low-carb dinner, or add egg noodles for a heartier dinner. This recipe comes from the cookbook Designed for One!
15 min prep time
4 1/2-9 hr cook time
2servings
1 1/2 cups beef and veggie mixture
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Step-By-Step Instructions:
- Combine all the ingredients, except the salt, in a 3 1/2-4 quart slow cooker. Cover and cook on high setting for 4 1/2 hours or on low setting for 9 hours or until beef is very tender. Gently stir in the salt.
- Remove the beef and vegetables with a slotted spoon and place in 2 shallow bowls.
- Pour the liquid in the slow cooker into a medium skillet. Bring to a boil over medium-high heat and cook 1 1/2 minutes or until the liquid reduces to 1/4 cup. Spoon evenly over the beef and vegetables. Remove bay leaf before serving.
Nutrition facts
2 Servings
-
Serving Size
1 1/2 cups beef and veggie mixture
- Amount per serving Calories 215
-
Total Fat
5g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 380mg
-
Total Carbohydrate
17g
- Dietary Fiber 5g
- Total Sugars 9g
- Added Sugars 0g
- Protein 26g
- Potassium 910mg
- Phosphorous 335mg
Ingredients
boneless lean chuck roast (trim any visible fat)
8 oz
frozen pepper stir-fry
8 oz
whole mushrooms
8 oz
fresh green beans (trimmed, about 1 1/4 cups total)
5 oz
dry red wine
1/4 cup
dried bay leaf
1
instant coffee granules
1 tsp
Worcestershire sauce
1 tsp
black pepper
1/4 tsp
salt
1/4 tsp
Reviews & Ratings
Not recommended
Recommended