Slow Cooker
Garlic Chuck Roast in Creamy Tomato Sauce
Parsley Orzo and Seared Asparagus
Ingredients
- 1 Tbsp olive oil
- 3 lb boneless chuck roast, well trimmed
- 6 cloves garlic, minced
- 2 cups chopped onion
- 1 (14.5-oz) can BPA-free organic diced tomatoes
- 1 (8-oz) block cream cheese, cut into cubes
Instructions
- Heat oil in a large skillet over medium-high heat; add beef, and cook 8 minutes or until browned on all sides.
- Transfer beef to a 5- to 7-quart slow cooker. Add garlic, onion, tomatoes and cream cheese.
- Cover and cook on LOW 8 hours or until beef is very tender.
- (Chop 2 cups beef, and reserve for Caramelized Onion, Spinach, and Beef Pizzas recipe.) Serve remaining beef with orzo and asparagus.
Side Dish Ingredients
- 1 (16-oz) pkg whole wheat orzo pasta
- ¼ cup chopped fresh parsley
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb asparagus, trimmed
Side Dish Instructions
- Cook pasta according to package directions. Stir in parsley, 1 Tbsp oil, ¼ tsp salt and ¼ tsp pepper.
- Heat remaining 1 Tbsp oil in a large skillet over medium-high heat; add asparagus and remaining salt and pepper.
- Cook 5 minutes or until asparagus is crisp-tender, stirring twice.
Slow Cooker Meal Plan
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