Slow Cooker Pot Roast


1 4lb lean beef chuck roast, trimmed of fat
1 tbsp extra-virgin olive oil
2 large onions, thinly sliced
1/2 cup carrots, sliced
1 cup butternut squash, chopped
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried sage
1 tbsp fresh parsley, chopped
1/2 cup strong brewed coffee
2 tbsp balsamic vinegar
2 tbsp cornstarch mixed with 2 tbsp water
salt and peppe


Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer.

Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.

Makes 8 Servings

Nutritional Info Per Serving: 220 calories; 5 g fat; 5 g carbs; 32 g protein; 1 g fiber

6 Smartpoints