This recipe is enough to serve 10, so if you have a smaller crowd, consider stocking up on soft tortillas. Then you can use the leftover beef to make street tacos the next day.
Servings and Ingredients
|1 yellow onion, finely chopped|
|4 medium carrots, peeled and cut into 1-1/2-inch pieces|
|1 lbs. sweet potatoes, peeled and cut into 2-inch chunks|
|2 shallots, peeled and halved horizontally|
|1 (14.5 oz) can Hy-Vee beef broth|
|1 (2-1/2 to 3 lb) Hy-Vee Angus boneless chuck roast|
|5 fresh thyme sprigs|
|1 Hy-Vee bay leaf|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- Place onion, carrots, potatoes, shallots and broth in slow-cooker and stir to combine.
- Place beef roast on top of vegetables; add thyme sprigs and bay leaf. Season with salt and pepper, if desired.
- Cover and roast on LOW for 9 to 11 hours, or until meat is tender.
- Remove meat and vegetables from slow-cooker and serve, discarding thyme sprigs and bay leaf.
340 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 95mg
- Sodium: 110mg
- Total Carbohydrates: 9g
- Protein: 49g
Vitamin A 120%
Vitamin C 10%
Hy-Vee Seasons Holiday 2007.