1 (2 1/2 to 3 lb) boneless beef chuck roast
1 tbsp cooking oil
2 cups sliced carrots
2 cups chopped onions
2 celery ribs, sliced
3/4 cup chopped kosher dills
1/2 cup dry red wine or beef broth
1/3 cup German style mustard
1/2 tsp coarse grind black pepper
1/4 tsp ground cloves
2 bay leaves
2 tbsp flour
2 tbsp dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley,(optional)
1. Trim fat from meat. If necessary cut roast to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
2. In the slow cooker, combine the carrots, onions, celery and pickles. Place meat on top of vegetables.
In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves and bay leaves.
Pour over meat and vegetables in slow cooker.
3. Cover and cook on LOW 8 to 10 hours or HIGH for
4 to 5 hours. Remove meat from cooker and place on a serving platter; cover with foil to keep warm.
Transfer vegetables and cooking liquid to a 2 quart sauce pan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy and hot cooked spaetzle or noodles If desired, sprinkle with parsley.
Weight Watchers Points Plus per serving =6
Yield: 8 servings
Nutrition Information Serving size= 1/8 of recipe
Total Fat 7 g
Saturated Fat 2 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Cholesterol 84 mg
Sodium 467 mg
Carbohydrate 10 g
Total Sugar 3 g
Fiber 2 g
Protein 31 g
Daily Values: Vitamin C 9% Calcium 4% Iron 23%
Percent Daily Values are based on a 2,000 calorie diet.
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Posted by Internet News | 5:08 AM | WEIGHT WATCHERS 6 POINTS PLUS GERMAN POT ROAST recipe