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large onions cut into large chunks
medium carrots sliced 1/4 inch thick
medium potatoes cut into 1/4 inch chunks
Beef Broth - 25% Less Sodium
each chopped Basil, Thyme and Oregano leaves (save the stems)
water for cornstarch
Place meat in a slow cooker, surround with vegetables and herb stems. Add beef broth and cover.
Turn slow cooker on high for the first hour then reduce to low for the next 7 hours. With about an hour to go add in the chopped herbs.
Remove the meat and set aside to rest (tent with foil). Strain liquid from vegetables, keep veg warm and put liquid in a sauce pan.
On the stove on medium hi hear bring the broth to a boil. Dissolve the cornstarch and water. Wisk it in to the boiling liquid and reduce to a simmer for 5 minutes.
Portion the beef by slicing across the grain, portion the vegetables and pour hot gravy over the beef.
Fat: 19 g
Saturated Fat: 7 g
Carbs: 20 g
Fibre: 3 g
Cholesterol: 75 mg
Protein: 32 g
Sodium: 320 mg