The lean roast is a wonderful slow cooker! The gravy compliments this dish really nicely.

Ingredients:

• Olive oil cooking spray
• 2 ½ pounds eye of round beef roast (trim the fat)
• Two onions (cut into thin wedges)
• Four ounces of mushrooms (sliced)
• One can of fat free beef broth
• ¼ cup of dry red wine
• Four cloves of minced garlic
• ¼ cup of dry red wine
• 2 ½ tbsp. instant flour
• One tsp. of browning and seasoning sauce

Preparation:

This dish will make about eight servings

First, coat a pan with the nonstick olive oil spray, and then heat it on medium. Then add in the beef and let it cook until it browns, making sure to turn the beef. This will take you about five to ten minutes. Then remove it and add it to the crock pot

In the same pan, take and sauté the onions and the mushrooms, making sure to stir it. Do this until it has browned slightly (this will take you about four minutes) Then add it to the crock pot along with the broth, wine, and the garlic. Then cover this all and let it cook on low until the beef has become nice and tender (this will probably take you about eight to ten hours, and the meat thermometer will be about 160 degrees)

Then take the beef out and add to a platter, but reserve the broth and the vegetables, make sure to keep the beef warm. Then pour the broth and the vegetables in a saucepan.

In a measuring cup, mix the water, seasoning sauce, and flour. Then mix this into the broth and vegetable mixture. Then cook it all over medium heat until it has thickened, make sure to stir it. Then slice the beef and serve it with the broth mixture as a topping.

This recipe is about 229 calories and has 5.5 grams of fat per serving.

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