Crock Beef Italiano
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 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.
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