Slow-Cooker Roast Beef & Leek Sandwiches Recipe - Clean Eating Magazine

Slow-Cooker Roast Beef & Leek Sandwiches

Ditch high-sodium beef dips – they can be labor intensive and replete with artificial flavor enhancers. With just five ingredients, our all-natural sandwiches keep sodium in check, offering 32 grams of protein and letting your slow cooker do most of the work!
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Slow-Cooker Roast Beef & Leek Sandwiches

Slow-Cooker Roast Beef & Leek Sandwiches

Nutritional Bonus: A 4-oz serving of lean beef pot roast provides 32% of your daily need for vitamin B12 and 24% of B6. Your body requires these water-soluble nutrients to control the levels of homocysteine in the blood which, when elevated, are associated with a higher risk of heart attack and stroke.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 2 lb lean beef pot roast, eye of round roast or other lean beef roast, trimmed of visible fat
  • 2 cups low-sodium beef broth
  • 4 cups thinly sliced leeks, white and light green parts only, rinsed well
  • 8 whole-grain kaiser-style buns, halved through center
  • 4 cups baby arugula

PANTRY STAPLES:

  • 3 cloves garlic, minced
  • Sea salt and fresh ground black pepper, to taste

Preparation

  1. In a 4- to 6-qt slow cooker, add beef, broth, 1 cup water and garlic. Cover and cook on low for 5 to 6 hours, turning once, until beef is tender and pulls apart easily when tested with a fork. During final 30 minutes of cooking, add leeks, submerging in broth.
  2. Remove beef and transfer to a large bowl; let rest until slightly cooled, about 5 minutes. Using 2 forks, shred beef into small pieces. Return beef to slow cooker, stirring to coat in broth. Season with salt and pepper, cover and heat until warmed through.
  3. Preheat broiler to high. Place buns on a baking sheet, cut side up, and transfer to top oven rack, about 8 inches from broiler. Toast until light golden brown, 1 to 2 minutes. (TIP: Do not leave buns unattended under broiler.) With a slotted spoon, divide beef and leek mixture among bun bottoms. Top with arugula, dividing evenly, and sandwich with bun tops. Serve beef broth jus on the side for dipping.

Nutrition Information

  • Serving Size: 1 sandwich
  • Calories: 351
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 73 mg
  • Fat Content: 7.5 g
  • Fiber Content: 2 g
  • Protein Content: 32 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 416 mg
  • Sugar Content: 3 g