Post roast is a less tender cut of meat that is usually offered in chuck or round cuts. It is often inexpensive and benefits from a slow, long cooking time, which is why including it in a slow cooker recipe is ideal.
Beef is hardly the leanest of meat, but there are lean cuts to look for (which include 5 grams of fat or less per 3-ounce serving). Eaten sparingly, lean beef can be part of an overall low-fat diet. The problem with the leanest cuts of beef, however, is that they are tough and chewy. So what better way to get the protein, vitamins, and minerals that beef has to offer than to enjoy a slow cooked pot roast, which allows the beef to become amazingly tender.
This hearty warm dish includes carrots, mushrooms, green pepper and fire-roasted tomatoes, making it a complete meal, perfect for a cold winter night.
- 1 medium sweet onion, roughly chopped
- 3/4 pound carrots, peeled and cut into thick chunks
- 8 ounces sliced crimini mushrooms
- 1 green bell pepper, seeded and chopped
- 2 pounds boneless beef round sirloin tip, trimmed of outer fat
- One 14.5-ounce can crushed fire-roasted tomatoes (I use Muir Glen)
- 2 teaspoons Worcestershire sauce
- Coat the inside of a 4-quart slow cooker with nonstick cooking spray. Place chopped onions, carrots, mushrooms and green pepper inside.
- Heat a large nonstick pan coated with cooking spray over medium-high heat. Brown the roast for 3 minutes per side. Carefully remove and place in slow cooker on top of vegetables.
- Pour canned tomatoes over meat and drizzle Worcestershire sauce on top. Cover and cook on low 7-9 hours.
Per serving: Calories 265, Calories from Fat 47, Total Fat 5.3g, (sat 1.6g), Cholesterol 91mg, Sodium 305mg, Carbohydrate 19.2g, Fiber 4.8g, Protein 35.3g