Slow Cooker
Beef Roast with Tomato Gravy
Cheddar-Black Pepper Polenta and Garlicky Wilted Kale
Ingredients
- 3 lb boneless beef chuck roast, trimmed
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil
- 2 onions, coarsely chopped
- 1 cup diced celery
- 3 cloves garlic, minced
- 2 (14.5-oz) cans organic diced tomatoes
- 1 cup low-sodium chicken broth
- 2 Tbsp cornstarch
Instructions
- Sprinkle beef with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add beef; cook 7 to 10 minutes or until browned on all sides.
- Transfer beef to a 5- to 7-quart slow cooker. Add onion, celery, garlic, and tomatoes.
- Whisk together broth and cornstarch. Add to cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender. (Shred 3 cups beef, and reserve for Hearty Beef, Bean and Corn Tacos recipe.) Slice remaining beef, and serve with tomato gravy.
Side Dish Ingredients
- 3½ cups low-sodium chicken broth, divided
- 1½ cups quick-cooking polenta
- 1 cup shredded sharp Cheddar cheese
- ½ tsp salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 bunch lacinato kale, stemmed and chopped
- ½ tsp crushed red pepper
Side Dish Instructions
- Bring 3 cups broth and 3 cups water to a boil in a large saucepan over medium-high heat; stir in polenta.
- Cook 5 to 10 minutes or until liquid is absorbed and polenta is tender. Remove from heat, and stir in cheese, salt and black pepper.
- Heat oil in a large skillet over medium heat. Add garlic, and cook 1 minute. Stir in kale, ½ cup broth, and red pepper; cook, stirring, 4 minutes or until kale is wilted and liquid is evaporated.
Slow Cooker Meal Plan
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