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Italian-Braised Beef
Parmesan Polenta Rounds
Ingredients
- 1 lb lean boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 1 (14.5-oz) can diced tomatoes with roasted garlic, drained
- ½ (6-oz) can tomato paste
- ½ cup dry red wine
- ¼ cup low-sodium beef broth
- ½ Tbsp Italian seasoning
- ¼ tsp salt
- ½ tsp pepper
- 1 Tbsp fresh thyme leaves
Instructions
- Combine all ingredients except thyme in a 4-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until roast is tender.
- Serve over Parmesan Polenta Rounds recipe; sprinkle with thyme.
Side Dish Ingredients
- 1 (17.6-oz) tube polenta, cut into 9 slices
- 1 Tbsp olive oil
- 3 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Cook polenta in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until crisp and golden brown.
- Transfer to a platter, and immediately sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
301
|
177
|
478
|
| Fat (g) | 5 | 6 | 11 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 36 | 5 | 41 |
| Carb (g) | 19 | 25 | 44 |
| Fiber (g) | 5 | 2 | 7 |
