CHUCK ROAST WITH POTATOES AND CARROTS
BUDGET-FRIENDLY: Tonight’s slow cooker chuck roast with potatoes and carrots uses one of my favorite appliances. All you need to complete your meal is a big green salad and crusty bread. Fresh pineapple is a light dessert.
Ingredients
2 1/2 pounds boneless chuck roast, trimmed
1 1/2 teaspoons coarse salt, divided
3 tablespoons olive oil
1 pound baby carrots
4 medium Yukon Gold potatoes (about 1 1/2 pounds), cut into quarters
1 small head cabbage, cored and quartered
1 1/4 cups unsalted beef stock
3 tablespoons apple cider vinegar
3 tablespoons light brown sugar
2 tablespoons stone-ground mustard
2 cloves garlic, minced
3/4 teaspoon pepper
3 tablespoons coarsely chopped flatleaf parsley
Servings: makes 12 servings Preparation time: 20 minutes
Cooking time: about 9 hours on low; standing time: 20 minutes
Sprinkle roast with 1 teaspoon salt. Heat oil in a large nonstick skillet on medium-high. Add roast; cook 4 minutes on each side or until browned. Transfer roast to a 5- to 6-quart slow cooker. Place carrots, potatoes and cabbage on and around roast. Mix together the stock, vinegar, sugar, mustard, garlic, pepper and remaining salt in a bowl and pour over the vegetables and roast. Cover; cook on low about 9 hours. Turn off cooker; remove roast, reserving liquid and vegetables in the cooker. Cover cooker. Let roast stand 20 minutes; slice across grain. Remove cabbage; cut into slices. Place cabbage, potatoes and carrots on serving platter; top with sliced roast. Sprinkle with parsley. Drizzle with cooking liquid. (Adapted from “Everyday Slow Cooker,” Oxmoor House.)
Per serving: 218 calories, 19 grams protein, 7 grams fat (29 percent calories from fat), 1.8 grams saturated fat, 20 grams carbohydrate, 33 milligrams cholesterol, 336 milligrams sodium, 4 grams fiber.
Carb count: 1.5.