13 pound (1.44 kg) boneless beef chuck roast, tied and trimmed of all fat
freshly ground pepper to taste
olive oil cooking spray
3large carrots, peeled and cut into sticks about 1 inch (2.5 cm) wide and 2 inches
(5 cm) long
3large ribs celery, cut into pieces 2 inches (5 cm) long
1large yellow onion, peeled and cut into 12 equal pieces
3large cloves garlic, thinly sliced
1cup (240 ml) dry red wine or fat-free, no-salt-added canned beef broth
1/3cup (74 g) low-sodium tomato paste
1 1/2tablespoons (23 g) Dijon mustard
1/2teaspoon (2.5 ml) crushed dried thyme
2large bay leaves
salt (optional)
1 1/2tablespoons (23 g) cornstarch, mixed with 2 tablespoons (30 ml) water
1. Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
2. Lightly coat a heavy skillet with cooking spray and place over medium-high heat.
Add roast and sear until well browned on all sides, about 8 minutes total cooking
time.
3. In a 4-quart (4 l) or larger crockery slow-cooker, combine carrots, celery, onion,
and garlic. Place browned roast on top of the vegetables.
4. In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay
leaves. Pour over roast and vegetables. Cover and cook until roast is very tender
when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH.
5. When beef is done, transfer the roast to a heated serving platter.
6. If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of
the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker
and cook, stirring often, until sauce is bubbling, 10 to 15 minutes.
7. Using a slotted spoon, remove vegetables from sauce and arrange around the roast.
Transfer sauce to a gravy boat to pass alongside.
8. To serve, carve the beef against the grain into thin slices. Serve at once.
(makes 6 servings with beef leftovers)
Nutrition
Per serving (4 ounces {120 g} beef plus 1/6 of the vegetables and 3 tablespoons {45
ml} of the sauce):
315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated
fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium
Diabetic exchanges:
4 lean protein, 1 carbohydrate (vegetable)