2 1/2 lbs (40 oz) raw, boneless beef chuck clod roast (should yield six 5 oz cooked servings)
6 cups whole mushrooms, trimmed
3 cups celery, roughly diced
3 cups green beans, trimmed
2 Tbsp water
1 Tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1 Tbsp black pepper
4 tsp balsamic vinegar
2 tsp dry mustard
2 cloves garlic, minced
Trim all visible fat from roast. Rub black pepper and garlic onto roast and place in crockpot. Make several small shallow slits in top of roast.
In a small bowl, combine last 8 ingredients and pour over meat. Cover adn cook on low 6-8 hours or on high 4-5 hours. Add vegetables during last 30-60 minutes of roasting.
Each serving counts as- 1 lean protein serving, 3 vegetable servings, 3 optional condiment servings
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