Entrees
Pot Roast (for MSC-400)
Makes about 4 to 6 servings
Pot Roast (for MSC-400)
Makes about 4 to 6 servings
This simple yet hearty dish will keep you warm when the weather is cold.
Nutritional information per serving (based on 6 servings):Calories 276 (27% from fat)
carb. 6g
pro. 43g
fat 8g
sat. fat 3g
chol. 123mg
sod. 414mg
calc. 53mg
fiber 1g
carb. 6g
pro. 43g
fat 8g
sat. fat 3g
chol. 123mg
sod. 414mg
calc. 53mg
fiber 1g
Ingredients
- 1medium onion, peeled and sliced
- 1leek, root end trimmed, washed well and sliced
- 1carrot, peeled and sliced
- 1celery stalk, sliced
- 1medium turnip (about 7 ounces)
cut in half and then into wedges - ¾ cup beef broth
- 1tablespoon red wine vinegar
- 1chuck roast (about 2½ pounds)
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
Preparation
- 1.Put the onion, leek, carrot, celery and turnip into the cooking pot. Add the broth and vinegar. Season the beef with the salt and pepper and then nestle into the vegetables with the liquid coming up about 1⁄3 of the way.
- 2.Cover and set the unit to Slow Cook on Low for 12 hours.
- 3.Remove the beef and set aside on a serving platter. Degrease the liquid if necessary.
- 4.Slice the beef and place back into cooking pot with the liquid and vegetables to warm through.
