Clickbank Products
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Slow Cooker Pot Roast
Privacy Policy
Index Page
Plus+ 5 Per Serving

1 4lb lean beef chuck roast, trimmed of fat
1 tbsp extra-virgin olive oil
2 large onions, thinly sliced
1/2 cup carrots, sliced
1 cup butternut squash, chopped
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried sage
1 tbsp fresh parsley, chopped
1/2 cup strong brewed coffee
2 tbsp balsamic vinegar
2 tbsp cornstarch mixed with 2 tbsp water
salt and pepper
Our Insane "20 Cookbooks for $20" Offer
Click Here
WW Recipes
Breakfast Recipes
Beef Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Cracker Barrel Hashbrown Casserole
Strawberry Pretzel Salad
Baked Onion Rings
Three Cheese Manicotti

Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer.

Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.

Makes 8 Servings

Nutritional Info Per Serving: 220 calories; 5 g fat; 5 g carbs; 32 g protein; 1 g fiber