Onion Soup Pot Roast Directions:
Spread the thinly sliced onions evenly across the bottom of a 6-quart slow cooker.
Pat the roast completely dry with paper towels and place it directly on top of the onions.
In a small bowl combine onion powder, garlic powder, dried thyme, dried parsley, and black pepper.
Rub the seasoning mixture evenly over the top and sides of the roast.
Pour the beef broth and soy sauce around the sides of the roast without washing the seasoning off the surface.
Cover with the lid and cook on LOW for 8 hours in a 6-quart slow cooker until the meat is fork-tender and reaches an internal temperature of 195°F for shredding texture.
Use two forks to pull the roast into large chunks directly in the slow cooker and stir gently to coat with the onion gravy.
Serve hot with onions and cooking juices spooned over each portion.
WW Points Calculation
Lean beef eye of round roast, 3 lb raw (approx. 42 oz cooked yield) 42.00
Low-sodium soy sauce, 1 tbsp 0.00
Yellow onions, beef broth, spices 0.00
Points Information:
Total Points: 42.00
Servings: 8 servings (5–5.5 oz cooked beef per serving with onions and gravy)
Points per serving: 5.25
Nutrition Information
Calories: 270
Fat: 8g
Protein: 38g
Carbohydrates: 4g
Sugar: 2g
Sodium: 360mg
I'm waiting for your comments! Enjoy!
