This looks terrific! I think I'd add a few large radishes to it. For
anyone who might like to cut their carbs, radishes make a great
substitute for potatoes in pot roasts and stews. They look like small
red potatoes, their texture is much the same, and like potatoes they
pick up the flavors of whatever you cook them with. And the radishes
have only about 1/5 the carbs -- and a lot fewer calories, too. I've
served them to non-low-carbers who know we don't use potatoes, and who
thought I'd added potatoes to the pot roast just for them.

Nadine

terrymcintire wrote:
> * Exported from BigOven *
>
> All-Day-Long Crockpot Beef
>
> Recipe By :Carb Health Recipes at http://www.e-clipse.com
> Serving Size :6
> Cuisine :
> Main Ingred. :
> Categories :Main Dish Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 1/2 pounds beef roast
> = (use any cut of beef roast desired)
> 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.
>
> 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.
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy Windows recipe software. Try it free at www.bigoven.com. **
>