2 1/2 lb beef chuck pot roast
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp salt
1/4 tsp black pepper
2 cups chopped onion
6 carrots, cut into 1 inch pieces
2 garlic cloves, minced
1/2 tsp thyme, crushed
1 (14 1/2 oz) can unsalted diced tomatoes with liquid
1/2 cup fat free unsalted beef broth
1 bay leaf
1/2 cup cold water
2 tbsp corn starch
1. Remove excess fat from meat. Combine in a small bowl ginger, curry powder, turmeric, salt and pepper. Sprinkle ginger mixture over meat; rub in with your fingers. In a 3 1/2 or 4 quart slow cooker place onions, carrots and garlic. Place meat on top of the vegetables in cooker. Sprinkle with thyme. Add undrained tomatoes, beef broth and bay leaf.
2. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove and discard bay leaf.
3. Remove meat and vegetables to a serving platter, reserving cooking liquid.
Cover meat and vegetables with foil to keep warm.
4. For gravy, pour cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/2 cups liquid (add water, if necessary, to make 1 1/2 cups). Pour liquid into a small saucepan. Combine in a small bowl, water and cornstarch. Stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes.
Serve meat and vegetables with gravy.
MAKES 8 Servings Weight Watcher PointsPlus+ =7
Amount Per Serving
Total Carbs 12.4 g
Dietary Fiber 2.5 g
Sugars 5.1 g
Total Fat 11.6 g
Saturated Fat 4.4 g
Unsaturated Fat 7.2 g
Potassium 650 mg
Protein 35.7 g
Sodium 313 mg
4 1/2 Meat, 2 Vegetable
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