| Cook Time | 8-10 hours |
| Servings |
servings
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Ingredients
- 3 medium celery stalks
- 1 12 oz bag baby carrots
- 1 1/2 lb russet potatoes peeled and cut in to 2 inch pieces
- 3 cloves garlic large peeled and smashed
- 1 large sweet onion cut into wedges
- 2 1/2 lb rump roast trimmed of visible fat
- 1 14 oz can beef broth lower sodium
- 1 oz dried onion soup mix
- 4 sprigs Thyme
Ingredients
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Instructions
- Instructions: 1. Cut celery stalks in half lengthwise; cut into 3-inch pieces. Coat a 5- or 6-quart slow cooker with cooking spray. Place celery, carrots, potatoes, garlic and onion in bottom of slow cooker. Place roast on top of vegetables. Stir together broth and soup mix in a small bowl; pour over beef. Add thyme sprigs. 2. Cover and cook on low for 8 to 10 hours or until meat is fork-tender. 3. Remove roast to a serving platter. Divide roast and vegetables into 8 servings. *Recipe prepared by registered dietitians from St. Vincent’s Health System. Nutrition [Per Serving]: 310 calories; 7 g total fat; 2.5 g saturated fat; 34 g protein; 26 g carbohydrate; 3 g fiber; 520 mg sodium
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