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Ingredientes
- 2 lb beef bottom round roast - (to 2 1/2 lbs)
- 2 tsp olive or possibly vegetable oil
- 2 med potatoes - (to 3) cut 2" pcs
- 2 c. baby-cut carrots
- 2 c. sliced mushrooms - (abt 5 ounce)
- 1 med celery stalk sliced
- 1 med onion minced
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp dry thyme leaves
- 1 can diced tomatoes - (14 1/2 ounce) undrained
- 1 can condensed beef consomme or possibly broth (10 1/2 ounce)
- 1 can eight-vegetable juice - (5 1/2 ounce)
- 1/4 c. Gold Medal all-purpose flour
Direcciones
- Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 min, turning occasionally, till brown on all sides.
- Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-qt slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
- Cover and cook on LOW heat setting 8 to 10 hrs or possibly till beef and vegetables are tender.
- Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep hot. Skim fat from beef juices in slow cooker if you like. Remove 1/2 c. of juices from the slow cooker; mix with flour till smooth using wire whisk.
- Gradually stir flour mix into the remaining juices in slow cooker. Cook on high heat setting about 15 min or possibly till thickened. Serve sauce with beef and vegetables.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 170 | 44% |
| Total Fat 18.85g | 24% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1032mg | 43% |
| Potassium 886mg | 25% |
| Total Carbs 17.68g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.99g | 2% |
| Protein 35.97g | 58% |
