If you have never used a Bean Pot before, you need to try it! This recipe is a crockpot recipe that is originally from the TSFL Lean & Green cookbook, which I then modified to work in my bean pot. Dinner in less than 30 minutes, with minimal prep. Love it! And I will be posting more bean pot recipes in the near future. If you do not have one, the amazing Tonya Giesbers can hook you up. She is the Bean Pot Queen (seriously … she is … so cool). We have teamed up to start creating some healthier bean pot recipes for those of you that are requesting quick, easy and healthy. Hope you enjoy what we come up with!

Ingredients:

2-1/2 lbs (40) oz raw, boneless beef chuck roast (should yield six 5 oz cooked servings)

6 cups white mushrooms, quartered

4 cups celery, roughly diced

4 cups green beans, trimmed

Spice blend:

2 tbsp water

1 tbsp soy sauce

2 tsp Worcestershire sauce

1/2 tsp salt or salt substitute

1 tbsp freshly ground black pepper

4 tsp balsamic vinegar

2 tsp dry mustard

2 cloves garlic, minced

Directions:

Trim all visible fat from roast. Rub black pepper and garlic onto roast; place in bean pot. Make several small, shallow slits in top of roast. In small bowl, combine remaining spice blend ingredients; pour over meat. Cover, place bean pot in microwave and cook for 12-15 minutes (microwave times will vary, so check after 10-12 minutes). You want the roast to be mostly cooked but not completely done; otherwise it can get overcooked and tough. Add vegetables (you may have to add some, let them cook down a bit and then add the rest if there isn’t enough room in your bean pot to add them all at once – if this is the case, I would suggest adding the green beans first, as they will take the longest to cook). Cook for another 5-8 minutes, until veggies are tender.

Nutritional breakdown:

Makes 6 servings. Each serving counts as:

1 Lean protein serving

3 Vegetable servings

3 optional condiment servings