Recipe Category: Healthy
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Ingredients
- 2½ cups (570 ml) water
- 2 tbsps (28 g) onion soup mix
- 2 tablespoons (28 ml) Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp oregano
- 4 pounds (1.8 kg) beef chuck roast
Method
- In a slow cooker, combine the water, soup mix, Worcestershire sauce, garlic powder, marjoram, thyme, and oregano
- Add the meat
- Cook for either 4 to 6 hours on high or 8 to 10 hours on low until the meat falls apart
- Pull the meat apart and use for sandwiches or over pasta
- Yield: 10 servings
- Per serving: 166 g water; 385 calories (34% from fat, 65% from protein, 1% from carb)
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