Instructions
Put flour, salt and pepper in a small bowl, stir to combine. Rub 1 tb of the mixture onto the beef. Heat oil in a skillet and add beef. Brown all
sides of beef, turning frequently. Should take about 7 minutes.
Put the frozen vegetables and the rest of the flour mixture in a crock pot and mix to combine. Put beef on top of floured vegetables
. In a small bowl combine the soup, mustard, and thyme and pour over the beef. Cover and cook for 6 hours on high or 12 hours on low.
When fork tender, transfer the beef to a cutting board and
keep warm. Remove the vegetables with a slotted spoon and put in a bowl, set aside. Pour sauce from crock pot into a sauce pan and bring to a boil. Stirring occasionally, until sauce is slightly thickened
, about 7 minutes.
Cut beef into 16 slices, and put on a serving tray. Spoon vegetables around the beef and serve with the sauce.
Per serving: 252 calories, 9 g fat, 3 g sat fat, 1 g trans
fat, 66 mg cholesterol, 556 mg sodium, 12 g carb, 1 g fiber, 29 g protein, 10 mg calcium. Points value 6.
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