Slow-Cooker Chuck and Veggies

Slow-Cooker Chuck and Veggies
Source: Designed for One!. Recipe Credit: . Photo Credit: Mittera.
Summary
Throw these ingredients in a slow-cooker in the morning, and come home to a rich, savory dinner full of veggies. Serve on its own for a low-carb dinner, or add egg noodles for a heartier dinner.

Find this recipe and more in our cookbook Designed for One! To order directly from the American Diabetes Association, click here
  • Prep time
    15 min
  • Servings
    2 Servings
  • Serving size
    1 1/2 cups beef and veggie mixture
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 1/2 cups beef and veggie mixture
  • Amount per serving Calories 215

  • Total Fat 5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 380mg
  • Total Carbohydrate 17g
    • Dietary Fiber 5g
    • Total Sugars 9g
  • Protein 26g
  • Potassium 910mg
  • Phosphorus 340mg

Choices/Exchanges: 3 Nonstarchy vegetable, 3 Lean protein

Ingredients

Ingredients

  • boneless lean chuck roast (trim any visible fat)
    8 oz
  • frozen pepper stir-fry
    8 oz
  • whole mushrooms
    8 oz
  • fresh green beans (trimmed, about 1 1/4 cups total)
    5 oz
  • dry red wine
    1/4 cup
  • dried bay leaf
    1
  • instant coffee granules
    1 tsp
  • Worcestershire sauce
    1 tsp
  • black pepper
    1/4 tsp
  • salt
    1/4 tsp
Directions

Directions

  1. Combine all the ingredients, except the salt, in a 3 1/2-4 quart slow cooker. Cover and cook on high setting for 4 1/2 hours or on low setting for 9 hours or until beef is very tender. Gently stir in the salt.

  2. Remove the beef and vegetables with a slotted spoon and place in 2 shallow bowls.

  3. Pour the liquid in the slow cooker into a medium skillet. Bring to a boil over medium-high heat and cook 1 1/2 minutes or until the liquid reduces to 1/4 cup. Spoon evenly over the beef and vegetables. Remove bay leaf before serving.

Reviews
  • Recommended

    My initial attempt at this recipe was only partially successful. It was filling and tasted OK, but the 9 hours kind of caused the vegetables to lose color and integrity. It's possible that the author was counting on the frozen nature of the stir fry to avoid this (which I ended up mostly defrosting) as well as maybe blanching the beans? But they were definitely not attractively colored as in the picture. It's also possible that using high heat (for a crock pot) and thus reduced time would help fix this. Worth trying again I think.