Cabernet Braised Pot Roast
Parmesan Roasted Vegetables
Ingredients
- 2½ lb boneless chuck roast, trimmed
- 2 Tbsp olive oil
- 1 (8-oz) pkg whole mushrooms, halved
- 1 small onion, sliced
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp almond flour
- 1 cup red wine (such as Cabernet Sauvignon, or use beef broth)
- 1 cup low-sodium beef broth
- 3 fresh thyme sprigs
- 2 fresh oregano sprigs
Instructions
- Cook roast in hot oil in a large cast-iron skillet over medium-high heat 2 minutes per side or until browned. Remove from skillet.
- Add mushrooms, onion, salt, and pepper to skillet; cook 3 to 5 minutes or until onion is tender. Reduce heat; add flour, and cook 1 minute, stirring constantly.
- Stir together mushroom mixture, wine, broth, thyme, and oregano in a 6-quart slow cooker. Add roast to slow cooker.
- Cover and cook on LOW 8 hours or until meat shreds with a fork.
- Discard oregano and thyme sprigs.
Side Dish Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 2 yellow squash, cut into 1½-inch pieces
- 1 (12-oz) pkg broccoli florets
- ½ small red onion, sliced
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh rosemary
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together squash, broccoli, onion, cheese, rosemary, salt, and pepper in a single layer on a large rimmed baking sheet.
- Bake 25 to 30 minutes or until squash is tender, stirring every 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
328
|
78
|
406
|
| Fat (g) | 14 | 1 | 15 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 4 | 15 | 19 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 322 | 177 | 499 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
