1 can (14.5 ounce size) chicken broth 2 teaspoons fresh ginger, minced 4 cloves garlic, halved 1/2 cup soy sauce 3 pounds boneless beef pot roast OR beef top round steak, trimmed and cut into chunks 2 large onions, sliced and separated into rings 1/4 cup quick mixing flour, such as Wondra
In a 4 quart electric slow cooker, mix together the chicken broth, ginger, garlic, and soy sauce Place the beef chunks in the broth mixture. Top with the onion slices. Cover and cook on the low heat setting 8 to 9 hours, or until the beef is tender. If necessary, skim off any fat from the juices. In a small bowl, whisk together the flour and 3/4 cup liquid from the slow cooker until smooth.
Stir the flour mixture back into the liquid in the slow cooker.
Increase the heat to the high setting and cook, uncovered, on high 30 to 40 minutes longer, or until the sauce is thickened slightly. Cut the meat into slices before serving.
343 calories, 16 grams fat, 8 grams carbohydrates, 39 grams proteinper serving. This recipe is low in carbs.