Beef Roast & Carrots

5 495 513
Ingredients Minutes Calories
Prep Cook Servings
15 min 8 h 4
Beef Roast & Carrots
Health Highlights


908 gm Beef, chuck, blade, lean
908 gm Carrots (peeled, chopped)
3 tbsp Extra virgin olive oil
2 tbsp Red wine vinegar
3 tbsp Taco seasoning mix, McCormick


1. Label your freezer bag.

2. To your freezer bag, add all ingredients. (Add the beef to the bag last, so it is the first ingredient poured into your slow cooker.)

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

4. The night before cooking, move frozen bag to your refrigerator to thaw.

5. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork.

6. Shred beef and serve!



is a great source of protein and B12!

Nutrition Facts

Per Portion

Calories 513
Calories from fat 210
Calories from saturated fat 66
Total Fat 23.3 g
Saturated Fat 7.3 g
Trans Fat 0.7 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 20.8 g
Cholesterol 150 mg
Sodium 808 mg
Potassium 1500 mg
Total Carbohydrate 28.3 g
Dietary Fiber 7.0 g
Sugars 11.9 g
Protein 51 g

Dietary servings

Per Portion

Meat 2.5
Vegetables 3.4

Energy sources


Meal Type(s)