Tuscan Beef Pot Roast
Parmesan Polenta
Ingredients
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- 1 (6-oz) can tomato paste with Italian herbs
- ¾ cup low-sodium beef broth, divided
- 3 cloves garlic, chopped
- ½ tsp salt
- ½ tsp pepper
- 1 (2-lb) boneless chuck roast, well trimmed
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 Tbsp cornstarch
Instructions
- Combine onion, tomatoes, tomato paste, ½ cup broth, garlic, salt, and pepper in a 5- to 7-quart slow cooker; stir well. Add roast.
- Cover and cook on LOW 8 hours or until meat easily shreds. Shred beef, and stir in beans.
- Whisk together cornstarch and ¼ cup broth; stir into beef mixture. Cook on HIGH, uncovered, 15 minutes or until thickened.
Side Dish Ingredients
- 4 cups low-sodium chicken broth
- 1 cup instant polenta
- ½ tsp salt
- ½ tsp pepper
- ½ cup freshly shredded Parmesan cheese
- 2 Tbsp butter
Side Dish Instructions
- Bring broth to a boil over medium heat; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese and butter; stir until cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
296
|
165
|
461
|
| Fat (g) | 7 | 6 | 13 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 23 | 22 | 45 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 780 | 387 | 1167 |
Quick & Healthy Meal Plan
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