(Grandma's Kitchen)
Ingredients:
2 1/2 lbs beef chuck pot roast - I used bottom round because it is leaner - should yield about 25 oz cooked (5 Leans)
1 tsp salt (4 Condiments)
1/2 tsp pepper (1 Condiment)
1/2 tsp garlic powder (2 Condiments)
3 medium baking potatoes, unpeeled - do not add add eat on Medifast
2 large carrots - do not eat on Medifast
2 large celery stalks - I didn't eat this but you can if you wish 1/2 cup is 1 green per serving
1 medium onion, sliced - do not eat on Medifast
2 Bay leaves - do not count since not being consumed
1 tsp rosemary (1 Condiment)
1/2 tsp dried thyme (1/2 Condiment)
1 cup beef broth (1 Condiment)
Directions:
Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt, pepper and garlic powder. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots diagonally into 3/4" slices. Slice celery into 1 1/2 to 2 inch pieces. Place potatoes, carrots, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
Arrange beef over vegetables in slow cooker. Pour broth over beef. Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork tender. Remove beef to a large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Add any additional salt and pepper as desired. Serve pot roast with juices from slow cooker or with gravy.
5 servings (5 oz of beef) with 2 Condiments per serving (No additional healthy fats needed)
Don't forget to add your greens!
