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Total time: 7 hr 15 min or 9 hr 15 min
Serves: 6
Cost per serving: $2.89

1 cup apple cider
3 tbsp tomato paste
3 tbsp flour
2 tbsp Worcestershire sauce
3 medium parsnips, quartered lengthwise and cut into 2-in. pieces
2 medium sweet potatoes (about 1 lb), cut into ½-in. thick wedges
1 medium onion, cut into ½-in. thick wedges
4 large cloves garlic, thinly sliced
2 sprigs fresh rosemary
1 3-lb bottom round roast or chuck roast, trimmed of excess fat
Kosher salt and pepper

1) In a 5- to 6- qt slow cooker, whisk together the cider, tomato paste, flour, Worcestershire sauce and ¼ tsp each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic and rosemary and toss to combine.
2) Season the roast with 1 tsp each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
3) Transfer the roast to a cutting board and slice. Serve with the vegetables.

PER SERVING: 424 calories, 10 grams fat (3 grams saturated fat), 138 milligrams cholesterol, 620 milligrams sodium, 53 grams protein, 31 grams carbohydrates, 5 grams fiber

Recipe courtesy of Woman’s Day / January Issue. The January ’15 issue of Woman’s Day, now on newsstands nationwide, features easy one-pot comfort dinners you and your family will enjoy all winter long. These warm, satisfying meals are all designed with a low cost per serving, so you can eat right on a budget – and have less to clean up at the end of a long day!

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