Skinny Pot Roast
2 1/2 lb. rump roast
2 tablespoons organic cornstarch or Tapioca starch
10 cloves fresh garlic
3 large carrots, peeled and sliced
1 lb. tiny potatoes
2 cups beef broth (Pacific brand recommended)
1 tablespoon balsamic vinegar
2 tablespoons onion powder
1/2 teaspoon black pepper
1. Pour the beef broth into the slow cooker and whisk in the cornstarch.
2. Add all other ingredients, turning them over a few times in the pot to distribute the spices.
3. Cook on high for 8-10 hours.
NOTE: It’s important to know how quickly your slow cooker cooks beef. If your slow cooker cooks faster than the recommended time, use that as your guideline.
Minimum Slow Cooker Size: 5 quarts
Makes approximately 8 servings
Serving Size: 1 cup
Total Fat: 26g (This will vary based on the meat you choose)
Saturated Fats: 10g
Trans Fats: 0g
Dietary fiber: 2g
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.