Slow Cooker Pot Roast

Another meal that Chris loves is pot roast.  I found this recipe on the Whole Foods website so I gave it a try last week. It was super easy and quite tasty.  


Ingredients
2 tablespoons all-purpose flour* 
Salt and freshly ground black pepper 
1 teaspoon dried thyme 
1 (1 1/2-pound) boneless beef chuck roast, trimmed of excess fat 
3 tablespoons canola or extra virgin olive oil 
3 carrots, peeled and cut into 1-inch pieces (about 2 cups) 
2 Russet potatoes*, peeled and cut into 1-inch pieces 
2 small onions, cut into wedges 
2 cloves garlic, minced 
2 cups reduced-sodium beef broth 
1 (6-ounce) can tomato paste


Directions
On a plate, combine flour, salt, pepper and thyme. Dredge meat in flour, coating all sides. Heat oil in a large saucepan and brown meat on both sides, turning once, about 7 minutes total. Meanwhile, place carrots, potatoes, onions and garlic in a 5 or 6-quart slow cooker. Top with browned roast. Pour 2 tablespoons water into the pan you browned the roast in, scrape up any browned bits and add that rich liquid to the slow cooker along with the beef broth and tomato paste. Cover and cook until beef and vegetables are very tender, 8 to 10 hours on the low-heat setting or 4 to 5 hours on the high-heat setting. 


Nutritional Information
Per serving: 330 calories (110 from fat), 13g total fat, 2.5g saturated fat, 50mg cholesterol, 520mg sodium, 26g total carbohydrate (4g dietary fiber, 8g sugar), 28g protein