| |
| INGREDIENTS |
| ¼ tsp |
dried thyme |
| ¼ tsp |
black peppercorns |
| 1 |
bay leaf |
| 1 tsp |
olive oil |
| 1 lb |
beef eye round |
| ½ tsp |
kosher salt |
| ⅛ tsp |
freshly ground pepper |
| ¼ c |
red onions, chopped |
| ¾ c |
carrots, chopped |
| ¼ c |
celery, chopped |
| 2 tsp |
garlic, minced |
| 1 c |
low-sodium chicken stock |
| 1 (14.5 ounce) |
can diced tomatoes – 2 cups |
| 2 tsp |
dry red wine |
| 2 |
medium red potatoes, quartered |
| 1 |
medium parsnip, chopped |
| 1 |
medium onion, chopped |
|
|
|
| RECIPE |
- Wrap thyme, peppercorns and bay leaf in a piece of cheesecloth and place in crock pot.
- Prepare all vegetables and place in crock pot with herbs.
- Mix together stock, tomatoes and wine, set aside.
- Sprinkle salt and pepper over meat and sear in olive oil browning on all sides. Place meat in crock pot.
- Deglaze pan using stock mixture and pour over meat in crock pot.
- Cook on low for 6 hours or until meat falls apart.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
275 |
|
| Total Fat |
5 g |
| Saturated Fat |
2 g |
|
| Sodium |
424 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
6 g |
|
| Protein |
27 g |
|
|
|
