Mediterranean Chuck Roast ( slow cooker) 1 2 - pound beef chuck roast 30 cloves garlic, peeled (about 2-1/2 heads) 1/4 cup snipped dried tomatoes (not oil-packed) 1/2 cup beef broth 2 tablespoons balsamic vinegar 1 teaspoon dried Italian seasoning, crushed 1/4 teaspoon black pepper 1 recipe Olive Persillade Lemon wedges (optional) Trim fat from roast. Place garlic cloves and dried tomatoes in a 3 1/2- or 4-quart slow cooker. Top with roast. Pour broth over all in cooker. Sprinkle roast with vinegar, Italian seasoning, and pepper. Cover and cook on low-heat setting for 10 hours. Remove roast from cooker. Using two forks, shred roast or slice the meat. Sprinkle with Olive Persillade. If desired, garnish with lemon wedges. Olive Persillade Ingredients 1/4 cup snipped fresh parsley 1 - 2 tablespoons chopped pitted Kalamata olives 1 teaspoon finely shredded lemon peel In a small bowl stir together snipped fresh parsley, olives, and lemon peel. Makes about 1/3 cup. Nutrition Facts Per Serving: Servings Per Recipe: 6 PER SERVING: 240 cal., 7 g total fat (2 g sat. fat), 67 mg chol., 262 mg sodium, 8 g carb. (1 g fiber, 2 g sugars), 35 g pro. Diabetic Exchanges Vegetables (d.e): 1; Lean Meat (d.e): 4; Fat (d.e): 1
Posted on: Tue, 09 Sep 2014 10:54:54 +0000
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