Saturday 11/20/10- Slow Cooker Roast Beef with Potatoes and Green Beans

Slow Cooker Roast Beef
Prep time: 15 minutes Cook time: 7-8 hours 1 beef eye of round roast (2-3 pounds) 2 tablespoons vegetable oil 1 yellow onion , chopped 2 garlic clove(s), minced 1 1/2 cups brewed coffee 1 cup water, divided 2 beef bouillon cubes 1 teaspoon coarse salt 2 teaspoons dried basil 1/2 teaspoon black pepper 1/2 cup all purpose flour per serving: 429 calories; 35 grams protein; 28 grams total fat; 1 gram fiber; 10 grams saturated fat; 8 grams carbohydrates; 87 mgs cholesterol; 536 mgs sodium; 11 weight watcher points		[1] Brown all sides of roast in hot oil in a large skillet, 5 minutes on each side. Place roast in slow cooker. [2] Add onion, garlic, coffee, ½ of the water, bouillon, salt, dried basil and pepper to the slow cooker over top of the roast. [3] Cover and cook on low for 7-8 hours or until tender. Transfer the roast to a serving platter. Using a measuring cup, measure the drippings. For every cup of drippings, add 1 tablespoon flour. Whisk the flour into the drippings adding water, as needed to thin the gravy. Serve roast drizzled with the gravy.

New Potatoes and Green Beans
Prep and cook time: 30 minutes 1/2 pound new potatoes, washed and cut in half 1/2 teaspoon coarse salt 1/2 teaspoon sugar 1/2 pound green beans, trimmed 1 teaspoon garlic, minced 1 tablespoon butter   coarse salt and freshly ground pepper, to taste per serving: 85 calories; 2 grams protein; 3 grams total fat; 3 grams fiber; 2 grams saturated fat; 14 grams carbohydrates; 8 mgs cholesterol; 302 mgs sodium; 1 weight watcher point		[1] In a medium saucepan, add enough water to cover the potatoes. Add salt and sugar. Cover and let cook for 15 minutes or until they are almost done. [2] Add the beans, return to a boil and cook for about 4-5 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt and pepper and serve.