Melt In Your Mouth Pot Roast a Lean and Green Recipe

This is the first in the series of “Throw Together Thursdays” recipes designed to be RIDICULOUSLY easy, delicious and on any low carb program.  This week, Stacey features the rich, warm and delicious flavor of melt in your mouth pot roast!  Who doesn’t love the mouthwatering yum of tender beef, warm, rich tomato sauce and of course, GARLIC?  Perfect for a cool fall day, winter’s night or just because, this Lean and Green recipe is just the thing for low-carb dieters and families alike.

Mouthwatering Pot Roast a Lean and Green recipe


2 1/2  lbs lean chuck roast (pot roast) visible fat removed

1- 28 oz can diced tomatoes (not crushed, or stewed and nothing flavored)

1-2 Tablespoons (1-2 capfuls) Stacey Hawkins Garlic and Spring Onion Seasoning



pot roast ingredients

  1.  Add the beef to the Crock Pot / Slow Cooker or InstaPot
  2. Pour the tomatoes over the beef.
  3. Sprinkle with seasoning.pot roast in the crock pot
  4. Cover with the lid and cook on low for 8-10 hours, until fork tender.  Basically throw it all in and let it cook all day!  Effortless.pot roast timer

Serve this succulent meal with steamed vegetables or a side salad or other green to round out your Lean and Green meal.  If you’re maintaining, in transition or feeding a family, you can serve with good crusty bread, pasta (orzo is particularly yummy) or mashed potatoes.

Serves 8

Optavia Recipe / Lean and Green Recipe / 5 & 1 Food Counts for the Optavia & Medifast Program

5 ounces of beef is 1 Lean portion and 1/2 C tomatoes is 1 green portion

Like this recipe?  

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Why not eat delicious foods that are easy to make and just might help you lose weight in the process?  I know, it is a stupid question, lol.  That’s why I’m here- to help you make good food, fast and easy.  Without Stacey Hawkins, food is boring.  Want more?  Check out all the Meal Making Systems here and then get cooking.  All the reviews can’t be wrong.  Your tastebuds (and your jeans) are waiting!

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.



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