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INGREDIENTS:
- 1 boneless beef chuck roast (3 lb)
- 1 teaspoon peppered seasoned salt
- 3⁄4 cup classic-style stir-fry sauce
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 teaspoons grated gingerroot or
- 1 teaspoon ground ginger
- 1 bag (1 lb) frozen bell pepper and onion stir-fry, thawed
METHOD:
1 Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt; place in skillet. Cook over mediumhigh heat 5 to 6 minutes, turning once, until beef is brown on both sides.
2 Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fi t in cooker). In small bowl, mix stir-fry sauce, ketchup, vinegar and gingerroot; pour over beef.
3 Cover; cook on Low heat setting 8 to 9 hours.
4 Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.
time-saver:
Fresh ginger gives a distinctively different flavor than ground ginger. Remove the leathery skin quickly and easily with your vegetable peeler.
1 SERVING:
- Calories 370
- Total Fat 20g
- (Saturated Fat 7g; Trans Fat 1g) Cholesterol 105mg
- Sodium 1290mg
- Total Carbohydrate 10g (Dietary Fiber 0g)
- Protein 37g
- EXCHANGES: 1⁄2 Starch, 1 Vegetable, 5 Lean Meat, 1 Fat
- CARBOHYDRATE CHOICES: 1⁄2