It’s Tasty Tuesday! A weekly feature where every Tuesday we share a weight loss surgery friendly recipe for you to enjoy!
Crock Pot Italian Beef
Yields 8 servings
3 lbs. beef roast, rump
1 can tomato sauce (no sugar added variety)
2 1/4 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. basil
1 1/2 tsp. oregano
1 tsp. Worcestershire sauce
1 dash soy sauce
1 pkg. Italian salad dressing mix
1.) Put roast in crock pot.
2.) Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot.
3.) Cook all night on low or for 6-8 hours oh High.
4.) About 1 1/2 hours before serving, flake meat apart and continue cooking.
Nutritional Facts: Per Serving (excluding unknown items); 359 Calories, 27g Fat (68.1% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 378mg Sodium
Recipe adapted by: Dick Stucki, “Cookin’ For Weight Loss Surgery Patients” Photo Credit: The Chunky Chef