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All-Day-Long Crockpot Beef

main dish, beef

1 1/2 pounds beef roast= (use any cut of beef roast desire)
1/2 teaspoon freshly-ground black pepper
2 garlic cloves; minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots; sliced
2 celery stalks; diced
1 green bell pepper; chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions. Use more beef if you need more
than 6 servings. Brown beef in a bit of vegetable oil, although you can
skip this step if rushed for time. Slice onion and separate into rings.
Dice the peeled carrots, dice the celery and slice the peppers into thin
strips or circles. Place these into bottom of crockpot. Sprinkle the beef
pieces with fresh ground black pepper, minced garlic and the onion soup
mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire
sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice.
Pour this over the meat. Turn the crockpot to high for 30 minutes, or, if
you're in a hurry, skip this step. Turn to low, cover and cook for 7 to 9
hours. This recipe yields 6 servings. Calories: 277 Protein: 19g Fat: 18g
Sodium: 477mg Carbs: 9g Fiber: 2g ECC = 7g Comments: Keep the crockpot
covered as much as possible throughout cooking time. A crockpot can be used
to cook this type of meal for a varied amount of time, depending on your
schedule. It is not important that you take the meat and vegetables out at
a specific amount of time. One or two hours either way usually makes no
difference. When ready to serve, dip meat and vegetables out of pot with a
slotted spoon. Use the liquid as is or turn crockpot to high and thicken
liquid with a little ThickenThin Not/Starch thickener.


Source: "Carb Health Recipes at http://www.e-clipse.com" S(Formatted for
MC6): "06-25-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - -
- - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories;
18g Fat (57.8% calories from fat); 19g Protein; 10g Carbohydrate; 3g
Dietary Fiber; 66mg Cholesterol; 476mg Sodium. Exchanges: 0 Grain(Starch);
2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Jo Anne Merrill

Yield: 6 servings

Preparation Time: 0:00

--
Last year's nuts must go.
- Michael Odom