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Crock Pot French Chuck Roast

 

Ingredients 4 lb. chuck roast most visible fat removed 6 cloves garlic 10 1/2 ounces beef broth ready to eat 10 1/2 ounces French Onion Soup 12 ounces coca-Cola regular

Instructions
Trim excess fat from roast. Make 6 slits in roast, and place a garlic clove into each cut.

Place roast into crock-pot. Add the beef broth, French Onion soup, and Coca-Cola.

Cook on low for 6-8 hours.

Roast can be eaten at this point, but I prefer to remove meat from drippings and cool. When cool, I slice, tear, and otherwise chop meat fairly finely.

Cool drippings separately. When cool, carefully spoon congealed fat on top.

Per Serving: 303 calories  17.5 g fat  0 g fiber  7.5 points

NOTES : Meat can be used for sandwiches; add some of the drippings for "French Dip" sandwiches.

My husband likes it when I take a cup of the drippings and blend it while cool with 1 T cornstarch. Microwave, watching carefully, until thickened. Since this will rise quite a bit while micro waving, it should be cooked in an over large container to prevent boil over. I call this gravy and sometimes use it for open face roast beef sandwiches--old-fashioned style.

Yields: 24 Servings
 

An adapted recipe by Kimberley Bevins as seen on KOTV Channel 6 in Tulsa, Oklahoma

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2005 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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