Hey there! How’s your weekend going? My weekend is a very low-key one! (I’m so grateful for this after such a busy work week). It’s a cold weekend here in Maryland with a light dusting of snow on the ground. That means it’s a perfect day for a slow cooker meal! (The only time I really use the crock pot is when I’m home. I’m a little too “ocd” to leave it cooking all day while no one is home.) Smile

Also on the agenda for this weekend is to make these delicious treats again!

Today’s recipe is one that I found just by Googling “crock pot meals”. This recipe has been slightly altered from crock-pot.com . It takes approximately 4-6 hours of cooking time on high (or 8-10 hours on low), so it’s a good idea to get it started in the morning.

The flavors of this meal are incredible and it’s extremely healthy!

Here are the ingredients you’ll need for 6 servings (about 1 cup per serving):

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  • 1.25 pounds chuck roast
  • 6 ounces of tomato paste
  • 4 teaspoons of minced garlic
  • 1 envelope of dry onion soup mix
  • 1/2 tbsp. oregano
  • 1/2 tbsp. thyme
  • 1 tsp. salt
  • 2 tsp. pepper
  • 28 ounces canned diced tomatoes (oops only 1 can is in the pic, you’ll need 2 cans)
  • 1 onion
  • 7 baby carrots
  • 1 large potato
  • 1 stalk of celery
  • 2 bay leaves (remove them after cooking)

Okay, are you ready for the EASY steps? Here it goes:

Place roast into the crockpot. Chop all of the veggies. Place veggies on top of the roast.

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Place all remaining ingredients into a bowl and mix together.

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Pour mixture on top of the roast and veggies and let the crock pot do it’s thing!

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Enjoy!

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Nutrition Information: Each serving has: 335 calories, 8.4g fat, 29.5 g carbohydrates, 5.6 g fiber, 35.8 g protein

Each serving is high in phosphorus, potassium, selenium, vitamin A, vitamin B6, vitamin B12, vitamin C, and zinc.

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