Simpler and healthier, we use eye round roast (versus chuck roast, which is higher in fat) and cut the list of ingredients by taking advantage of convenient frozen vegetables and prepared soup. Thanks to the slow cooker, the beef becomes melt in your
Place the flour, salt, and pepper in a small bowl. Rub 1 tablespoon of the flour mixture onto the beef Heat the oil in a large nonstick skillet over medium high heat. Add the beef and cook, turning frequently, until browned, 6-8 minutes.
Place the vegetables for stew and the remaining flour mixture in a 5 or 6 quart slow cooker; mix well. Place the beef on top of the vegetables. Combine the soup, mustard, and thyme in a small bowl; pour over the beef Cover and cook until the beef and vegetables are fork tender, 5 6 hours on high or 10 12 hours on low.
Transfer the beef to a cutting board and keep warm. Remove the vegetables with a slotted spoon to a bowl; set aside. Pour the sauce into a medium saucepan; bring to a boil over medium high heat. Boil, stirring occasionally, until the sauce is slightly thickened and reduced to 1 1/2 cups, 6-8 minutes. Cut the beef into 16 slices; transfer to a serving platter. Spoon the vegetables around the beef and serve with the sauce.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 8|
|Calories from Fat: 98 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 85.4mg||26 %|
|Sodium 418.6mg||14 %|
|Potassium 598.9mg||16 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 7.8g|
|Protein 32.5g||46 %|
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Calories per serving: 271
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