Servings: 4 meals
Calories: 487kcal
Ingredients
- 2 lb chuck roast (32oz)
- 2 tbsp. oil
- 2 cups beef stock
- ¼ cup soy sauce *can sub coconut aminos for gluten free option
- 4 cloves garlic mashed
- 1 tsp. five-spice powder
- 1 tablespoon brown sugar can sub coconut sugar
- 2 medium onions chopped
- 6 large carrots cut into 2-inch pieces
- 2 medium waxy potatoes quartered
- Salt to taste
Instructions
- Sprinkle salt and pepper on all sides of the chuck roast. Let rest for 10 to 15 minutes while preparing the other ingredients. Thoroughly pat dry with paper towels.
- Heat oil in a medium skillet over high heat until hot. Add the roast, turning occasionally, until all sides are golden brown, about 10 minutes.
- Add the beef stock, soy sauce, garlic, five-spice powder, and sugar into a slow cooker. Stir to mix well.
- Transfer the browned roast into the slow cooker. Arrange onions, carrots, and potatoes around the roast.
- Cook, covered, on low for 8 to 9 hours or on high for 4 hours.
- Slice and serve the roast with the vegetables and the sauce, or arrange them in meal prep containers for later.
Video
Notes
WW Smart Points= Green:20 Blue:20 Purple:17
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Nutrition for 1 out of 6 servings:
49g Protein, 19g Fat, 30g Carbs
- Macros for the rice is not included
Nutrition
Serving: 1meal | Calories: 487kcal | Carbohydrates: 30g | Protein: 49g | Fat: 19g
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