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Slow Cooker Roast

Prep time: 20 minutes
Cook time: 7 hours

Ingredients
1 (2 1/2-pound) boneless Laura’s Lean Eye of the Round Roast
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup low-salt, fat-free beef broth
1 cup dry red wine
1 medium onion, chopped
1 (15-ounce) can no-salt-added tomato sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
3 stalks celery, chopped
2 small red potatoes, cut into 1/2-inch pieces
2 carrots, peeled and chopped

Directions
1. Rub roast with garlic, flour, salt and pepper. Brown roast in a large skillet coated with cooking spray on all sides, about 5 minutes.
2. Place the roast in a 6-quart slow cooker with broth, wine and remaining ingredients. Cook, covered, on LOW heat for 7 hours or until desired degree of doneness.

Makes 8 to 10 servings.

Nutritional Analysis Per Serving Based on 8 Servings
CALORIES 543.85 (23% from fat); FAT 17.22g (sat 6.44g); PROTEIN 108.60g; CARB 13.64g; FIBER 2.10g; CHOL 212.62mg; SODIUM 396.69mg