Slow Cooker
Tomato-and-Herb-Rubbed Pot Roast
Spinach-Parmesan Polenta
Ingredients
- ¼ cup BPA-free organic tomato paste
- 1 Tbsp olive oil
- 1 tsp dried oregano (or 1 Tbsp fresh)
- ¾ tsp salt
- ¾ tsp pepper
- 3 cloves garlic, minced
- 2 lb boneless chuck roast, well trimmed
- 1 (14.5-oz) can low-sodium beef broth
Instructions
- Stir together tomato paste, oil, oregano, salt, pepper, and garlic in a bowl; rub tomato paste mixture over all sides of roast. Transfer roast to a 5- or 6-quart slow cooker; add broth.
- Cover and cook on LOW 6 to 8 hours or until beef is tender. Serve roast over Spinach-Parmesan Polenta recipe.
Side Dish Ingredients
- 2 cups low-sodium chicken broth
- ½ cup coarse-ground polenta
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg organic baby spinach, coarsely chopped
- ½ cup freshly grated 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 25 minutes, stirring occasionally.
- Stir in spinach, cheese, and butter; cook 5 minutes or until creamy.
Clean Eating Meal Plan
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