Try this Healthy Living beef chuck roast with gravy, carrots and potatoes. This low-cal recipe takes just 15 minutes to prep for the slow cooker.
What You Need
Original recipe yields 10 servings
1 boneless beef chuck eye roast (2-1/2 lb.)
1-3/4 lb. small red potatoes (about 10), quartered
10 carrots, peeled, quartered
1 large onion, cut into 1/2-inch-thick slices
1 bottle (18 oz.) KRAFT Original Barbecue Sauce
3 Tbsp. flour
1/3 cup water
Add To Shopping List
Let's Make It
Place meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.
Mix flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.
Cool, then refrigerate any leftovers. To serve as a sandwich, spread split kaiser roll with 1 Tbsp. KRAFT Real Mayo Mayonnaise; sprinkle with 2 tsp. KRAFT Grated Parmesan Cheese. Add 3 oz. sliced leftover cooked meat, 2 Tbsp. leftover cooked onions and 1 KRAFT Singles. Wrap in foil. Bake in 375ºF oven 15 min. or until heated through.
Prepare using any other boneless beef pot roast, such as a rump, bottom round, shoulder or arm roast.
Add 1/2 cup water to the barbecue sauce if a milder flavor is desired.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.