Ingredients
2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
3 garlic cloves, minced
1 large onion, thinly sliced
2 medium carrots, cut 1-inch thick
2 turnips, cubed
2 tsp beef bouillon concentrate
1 cup beef broth
1/4 cup red wine vinegar
3 TBSP Splenda
2 tsp dried thyme
¼ tsp blackstrap molasses
1/2 teaspoon pepper
2bay leaf
1 (12-ounce) can light beer
2 tsp Worcestershire sauce
Guar or xanthan
Preparation
Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Place beef in slow cooker.
Add onion, carrots and turnips to pan; cover and cook for 10 minutes, stirring occasionally.
In a bowl, mix together beer, vinegar, Splenda, molasses, broth, bouillon, garlic, thyme, Worcestershire and pepper. Pour into slow cooker and place bay leaves on top. Cover and cook on low for 8 hours. When done, remove the bay leaves and use the guar or xanthan to thicken the sauce. Serve over fauxtatoes.
Yields 6 servings
Calories: 411
Fat 24 g
Protein 34 g
Carbs 10 g
Dietary Fiber 2 g
2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
3 garlic cloves, minced
1 large onion, thinly sliced
2 medium carrots, cut 1-inch thick
2 turnips, cubed
2 tsp beef bouillon concentrate
1 cup beef broth
1/4 cup red wine vinegar
3 TBSP Splenda
2 tsp dried thyme
¼ tsp blackstrap molasses
1/2 teaspoon pepper
2bay leaf
1 (12-ounce) can light beer
2 tsp Worcestershire sauce
Guar or xanthan
Preparation
Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Place beef in slow cooker.
Add onion, carrots and turnips to pan; cover and cook for 10 minutes, stirring occasionally.
In a bowl, mix together beer, vinegar, Splenda, molasses, broth, bouillon, garlic, thyme, Worcestershire and pepper. Pour into slow cooker and place bay leaves on top. Cover and cook on low for 8 hours. When done, remove the bay leaves and use the guar or xanthan to thicken the sauce. Serve over fauxtatoes.
Yields 6 servings
Calories: 411
Fat 24 g
Protein 34 g
Carbs 10 g
Dietary Fiber 2 g