Healthy Does Not Mean Time-Consuming

If you think eating healthy for weight loss has to be time consuming and expensive, then you’re going to love this recipe. You’ll ensure a flavorful dish by browning the meat, but once it’s brown the slow cooker makes getting this dinner on the table fast and easy.




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Crock-Pot Beef and Carrots Au Jus

Serves: 3
  • 3/4 pound lean London broil, cut into 3 equal pieces
  • 1 small sweet onion, sliced
  • 1/2 pound carrots, peeled and sliced
  • 1/2 package (0.6 ounce) au jus gravy mix
  • 1/2 cup fat-free beef broth
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper
  1. Heat a medium skillet coated with cooking spray over high heat.
  2. Add beef and brown on all sides.
  3. Place onion slices carrots in crock-pot, and top with beef.
  4. Combine gravy mix, broth, garlic, and pepper; pour over beef.
  5. Cook on low for 6 to 7 hours or until meat and veggies are tender.
Calories: 270 Fat: 10g Saturated fat: 3.5 Carbohydrates: 17g Sugar: 9g Sodium: 390mg Fiber: 3g Protein: 27g Cholesterol: 80mg

Hands-On Time: 15 Minutes
Total Time: 6 Hours, 15 Minutes



Question: What’s your favorite healthy recipe for your slow cooker? Share it here


Updated 8/21/2018
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6 replies
  1. Ruth says:

    My whole extended family loves this Crockpot Pork Roast Dinner from I usually increase the potatoes and carrots to 1 1/2 pounds each, since we like lots of veggies. I also use no-salt-added beef broth and whatever spicy mustard I have on hand.

  2. BellaTerra66 says:

    I love this. It is SO good. I am single, so I put my leftover chicken bones in the freezer and when I have enough (about 2-3 lbs), I make this stock. If I’m cooking for company, I buy a bag of backs and necks. Vary it with a can of stewed tomatoes and/or curry spice. I make it a big slow cooker, and then store it in the freezer in 2-cup glass containers.

    Chicken Stock
    From Nourishing Traditions and the Family Foundations magazine

    2-3 lbs bony chicken parts, and/or bones from a chicken you’ve already eaten
    optional – feet from chicken (supplies large amounts of gelatin)
    4 qts cold water
    a few Tbs vinegar
    1 lg onion, coarsely chopped
    2 carrots, peeled (optional) and chopped in 3-inch chunks
    3 ribs celery, chopped into chunks, leaves too
    optional: garlic cloves, unpeeled
    1 bunch parsley

    Place bones and meat in large stainless steel pot with water and vinegar. Let stand 30 minutes to 1 hr. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 4-24 hours. The longer you cook it, the richer and more flavorful it will be. About 30-60 minutes before finishing, add vegetables. If you’re afraid you’ll forget this step, add them at the start, but mineral content will increase if the vegetables aren’t added until the end. About 10 minutes before finishing, add parsley. This will impart additional mineral ions to the broth. Remove chicken pieces, let cool and remove meat from bones. Strain stock into large pan or glass bowl and cool in fridge until fat rises to top and congeals. Skim off this fat, or not, depending on where you stand on fat…more on this later…and reserve stock in fridge or freezer.
    Note: many chickens raised in cages do not produce the gelatin and the broth will not congeal after cooking. Test for liberal amounts of gelatin if stock thicken or even jells after cooling.

  3. Bambi Cole says:

    I season a whole chicken with whatever I’m in the mood for and put it into the crock pot with 1/2 cup of water. Cook on Low setting for 6-8 hour and it falls off the bones but is not dry!


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