Mediterranean Chuck Roast

Mediterranean Chuck Roast

1 Review
From: Diabetic Living Magazine

Using a slow cooker means this simple crowd pleaser can be cooking while you're at work.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 (2 pound) beef chuck roast
  • 30 cloves garlic, peeled (about 2- ½ heads)
  • ¼ cup snipped dried tomatoes (not oil-packed)
  • ½ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon black pepper
  • 1 recipe Olive Persillade
  • Lemon wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from roast. Place garlic cloves and dried tomatoes in a 3½- or 4-quart slow cooker. Top with roast. Pour broth over all in cooker. Sprinkle roast with vinegar, Italian seasoning and pepper.
  2. Cover and cook on low-heat setting for 10 hours. Remove roast from cooker. Using two forks, shred roast or slice the meat. Sprinkle with Olive Persillade. If desired, garnish with lemon wedges.
  • Tips: For easy clean up, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
  • To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition information

  • Serving size: 3 ounces cooked meat and about 1 tablespoon persillade
  • Per serving: 240 calories; 7 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 35 g protein; 26 mcg folate; 67 mg cholesterol; 2 g sugars; 235 IU vitamin A; 9 mg vitamin C; 61 mg calcium; 4 mg iron; 262 mg sodium; 679 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean-protein, 1 vegetable, 1 fat

Reviews 1

September 18, 2018
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By: Landis
Had to take a meal to a diabetic friend so I found this one and decided to make it. It was WONDERFUL! The gravy was delicious. (You would never know it was a healthy recipe!) I made it with all the same ingredients except I didn’t have time to cook it in the crock pot because I needed it in about an hour so I seared it in the bottom of my pressure cooker, added all the ingredients from the recipe plus 1 1/2 cups water and cooked it for 40 minutes. Delicious!
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