Slow Cooker Garlic Herb Beef Chuck Roast Directions:
Place the thawed roast in a 5- to 7-quart slow cooker.
Melt the butter with the garlic over low heat until warm but not sizzling.
Stir in the Italian seasoning, salt, and black pepper.
Pour the garlic herb butter evenly over the roast.
Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
Cook to at least 145°F for safety; continue to 195–205°F for fork-tender beef.
Rest for 10 minutes, then slice or pull into chunks. Skim excess fat from the juices before spooning them over the beef.
WW Points Calculation: (current food list, butter value)
Organic Valley Unsalted Butter: 24.00 points
Points Information:
Total Points: 24.00 points
Servings: 8 servings / about 5 ounces cooked beef each portion
Points per serving: 3.00 points
Nutrition Information:
Calories: 282
Protein: 44 g
Carbohydrates: 1 g
Fat: 10 g
Fiber: 0.2 g
Sugar: 0 g
Sodium: 385 mg
I'm waiting for your comments! Enjoy!
