Got any of that Crock Pot French Chuck Roast left?

Got any of that Crock Pot French Chuck Roast left?

In case you do, here's one use of the leftovers that is quick, easy and delicious.

For each person you're serving:
3 oz cooked meat (like the roast) 3-5 points
1/4 c chopped onions 0
1/4 c chopped green pepper 0
1 t oil (flavored, if you have it) 1
1 c diced veggies (like peas and carrots) 2
2 oz canned sliced mushrooms 0
1/2 T cornstarch 0
1/2 c roast drippings, defatted


In sprayed skillet, heat oil (if using). Sauté onion and green pepper and any other raw vegetables that you are using. Dice them to an appropriate size according to the amount of cooking each requires. If a veggie requires less cooking time, add it later. Add drained mushrooms and thinly sliced or diced meat and heat through. Sprinkle with cornstarch and stir to combine completely. At this point use seasoning that compliments your meat choice, perhaps Worcestershire sauce, roast drippings, soy sauce, hot sauce (but not all!) and heat to boiling.

Separately, prepare a starch: 3 pierogies* per person (or) 1 c rice or pasta

Serve meat mixture over the starch. All this takes is about 10-15 minutes total.



Fast and delicious!

Crock Pot French Chuck Roast

Crock Pot French Chuck Roast





Ingredients

4 lb. chuck roast most visible fat removed
6 cloves garlic
10 1/2 ounces beef broth ready to eat
10 1/2 ounces French Onion Soup
12 ounces coca-Cola regular




Instructions
Trim excess fat from roast. Make 6 slits in roast, and place a garlic clove into each cut.

Place roast into crock-pot. Add the beef broth, French Onion soup, and Coca-Cola.

Cook on low for 6-8 hours.

Roast can be eaten at this point, but I prefer to remove meat from drippings and cool. When cool, I slice, tear, and otherwise chop meat fairly finely.

Cool drippings separately. When cool, carefully spoon congealed fat on top.

Per Serving: 303 calories 17.5 g fat 0 g fiber 7.5 points

NOTES : Meat can be used for sandwiches; add some of the drippings for "French Dip" sandwiches.

My husband likes it when I take a cup of the drippings and blend it while cool with 1 T cornstarch. Microwave, watching carefully, until thickened. Since this will rise quite a bit while micro waving, it should be cooked in an over large container to prevent boil over. I call this gravy and sometimes use it for open face roast beef sandwiches--old-fashioned style.

Yields: 24 Servings


An adapted recipe by Kimberley Bevins as seen on KOTV Channel 6 in Tulsa, Oklahoma