INGREDIENTS | SERVES 4 1 pound rutabaga 2 pounds boneless bottom round roast ½ teaspoon salt ½ teaspoon ground black pepper 1 Vidalia or other sweet onion, sliced 2 bulbs fennel, sliced Peel and cube the rutabaga. Cut any excess fat off the roast. Sprinkle the salt and pepper on all sides of the roast. Heat a nonstick skillet for 30 seconds. Place the roast in the pan. Quickly sear each side of the roast, approximately 5 seconds per side. Place the roast in a 4-quart slow cooker. Cover it with the onions, rutabaga, and fennel. Cook on low for 6 hours or until desired doneness. PER SERVING Calories: 450 | Fat: 18g | Sodium: 520mg | Carbohydrates: 21g | Fiber: 7g | Protein: 51g Internal Temperatures for Beef Beef must reach a specific internal temperature, depending on your preference: medium rare, 145°F; medium, 160°F; and well done, 170°F. Use a probe thermometer to determine the internal temperature before you shut off the slow cooker. Stuffed Cabbage This is a wonderful dish to serve to guests.
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