Cook meat in 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until browned on all sides. Drain off fat.
Servings and Ingredients
|1||(3-lb.) Hy-Vee Angus Reserve boneless bottom round roast|
|1 tbsp.||Hy-Vee Select olive oil|
|4||medium potaotes, quartered|
|4||carrots, peeled and cut into chunks|
|2 stalk(s)||celery, cut into chunks|
|1||yellow onion, cut into eight chunks|
|2 c.||Hy-Vee fat-free beef broth|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|Fresh thyme, chopped, plus thyme sprig for garnish|
Things To Grab
- Large nonstick skillet
- 4-quart slow cooker
Add potatoes, carrots, celery, and onion to a 4-quart slow cooker. Add meat to cooker and pour broth over top. Sprinkle with salt and pepper, to taste.
Cover and cook on high-heat setting for 6 to 8 hours or until beef is tender and cooked through (165 degrees). Sprinkle with chopped thyme. Garnish with thyme sprig, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 15g
- Protein: 30g
Hy-Vee Monthly Ad January 2018