Slow Cooker Chunky Roast Stew

Slow Cooker Chunky Roast Stew

Serves: 8 Prep time: 15 mins Cook time: 6 hours

Ingredients: 2 pounds boneless beef chuck pot roast 1⁄4 cup all-purpose flour 1 teaspoon dried thyme 1⁄2 teaspoon ground black pepper 4 Tablespoons olive oil 1 cup chopped yellow onion 3 teaspoons minced garlic 3 cups beef broth 3 Tablespoons tomato paste 1 (28 ounce) can diced tomatoes, undrained 1⁄2 teaspoon salt 16 ounces Portobello mushrooms, diced 1 medium red pepper, diced 2 stalks celery, diced 1 cup carrots, sliced Fresh Italian parsley (optional garnish) 8 whole wheat rolls

Directions: Cut meat into 1-inch pieces. In a gallon-sized plastic bag, combine flour, thyme, and black pepper. Add meat to the bag, zip it closed and shake until meat is coated. In a skillet, heat olive oil over medium-high heat. Add your meat and cook about 5 minutes or until meat is brown. Add meat to the slow cooker and then add onion, garlic, beef broth, tomato paste, diced tomatoes, salt, mushrooms, red pepper, celery and carrots. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. If desired, sprinkle fresh parsley on top when ready to serve. Serve with whole wheat rolls. Note: Nutrition facts include 1 dinner roll per serving (approximately 160 calories). If you are looking to cut carbs and calories, eliminate dinner roll.

Nutrition Facts:

Serving size: 1⁄8 of recipe	Amount per recipe: 8	Calories: 459	Total Fat: 11.6 g	Saturated fat: 3.6 g
Cholesterol: 103 mg	Sodium: 824 mg	Carbohydrates: 42.5 g	Fiber: 4.1 g	Protein: 45.9 g