Crock Beef Italiano

This is so easy, I'm so excited! The original recipe had the roast added last, but my crock wants the meat added first. Remember, read your directions.

1. Mix these in a bowl:

1/2 tsp garlic powder
1/4 T. onion powder
1/2 T. oregano
1/4 T. dried parsley
1/4 T. sugar (Splenda works just as well)
1/4 t. black pepper
1/4 t. basil
Dash thyme
Dash celery salt
1 16-oz jar pepperocini peppers, drained and sliced (I removed the stems and whirled them in the food processor with the juice, then added the whole thing to the bowl.)
1 (10.5 oz) can low sodium beef broth

2. Put the beef blade roast, trimmed of excess fat, in the bottom of the crock.

3. Pour the bowlful all over the roast.

4. Turn on the crock pot to Low. Walk away for 6-8 hours.

Serve with a stir-fry of zucchini and yellow squash or perhaps Faux-tay-toes. Add a big spinach salad.

4 servings, about 1/4 lb each. 158 calories, 13g carbohydrates.
 



Lena Austin

http://www.LenaAustin.com

Writing blog: http://depravedduchess.blogspot.com

Recipe and Pagan blog: http://third-infinity.blogspot.com

Low Carb Diet blog: http://fatfrogdiary.blogspot.com

 


Comments

Anonymous said…
Lena, How big of a Beef Blade Roast do I buy? Does it serve 4 or 6?

Sounds like a tasty one.
Anonymous said…
Oh That was Me imaluckydog Kathy who asked how big a roast. sorry
Lena Austin said…
It serves 4. It would depend on the appetites in your home how much meat to buy. I buy at least 1/2 lb per serving, maybe more. I serve hearty appetites besides my own.
Lena Austin said…
I assumed it was you, Kathy, but just in case I remained neutral and didn't address you by name. I could have been very wrong. (grin)

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