Balsamic Beef
Garlic Cauliflower Puree and Roasted Asparagus
Ingredients
- 2 lb boneless beef chuck roast, well trimmed
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 3 Tbsp balsamic vinegar
Instructions
- Lightly season beef with salt and pepper; place in a 4-quart slow cooker.
- Add onion, garlic, broth, and vinegar.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender.
- (Reserve 1 cup shredded beef for Shredded Beef Sandwiches with Horseradish Sauce recipe.) Serve remaining beef with Cauliflower Puree and Roasted Asparagus.
Side Dish Ingredients
- 1 (20-oz) pkg frozen garlic and herb mashed cauliflower
- 1 lb asparagus, trimmed
- 1 Tbsp coconut oil, melted
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F.
- Cook cauliflower according to package directions.
- Meanwhile, toss together asparagus, oil, salt and pepper on a rimmed baking sheet.
- Bake 10 to 15 minutes or until asparagus is browned and tender.
Slow Cooker Meal Plan
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