Slow Cooker

Pot Roast with Cabbage and Sweet Potatoes

Mashed Parsnips with Sage
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Ingredients

  • 2 Tbsp coconut oil
  • 1 (3-lb) boneless chuck roast, trimmed
  • 2 cups shredded cabbage
  • 1 (8-oz) pkg sliced mushrooms
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup water
  • 2 sweet potatoes, peeled and cut into chunks
  • 2 Tbsp Italian seasoning

Instructions

  1. Melt oil in a large skillet over medium-high heat; add roast, and cook 2 minutes per side or until browned. Place roast and cabbage in a 5- to 7-quart slow cooker.
  2. Cook mushrooms, onion, and garlic in skillet 3 to 5 minutes or until onion is tender, stirring constantly. Add water, potatoes, and Italian seasoning; pour over roast in cooker.
  3. Cover and cook on LOW 7 to 8 hours or until meat easily shreds. Skim fat from juices; serve jus with roast and cabbage.

Side Dish Ingredients

  • 1 lb parsnips, peeled and chopped
  • 2 cloves garlic, minced
  • ⅓ cup unsweetened coconut milk (see Note)
  • 1 Tbsp chopped fresh sage
  • ½ tsp salt
  • ½ tsp pepper

Side Dish Instructions

  1. Combine parsnips and garlic in a saucepan. Add water to cover; bring to a boil. Cook 16 to 18 minutes or until parsnips are tender. Drain and return to pan.
  2. Stir in coconut milk, sage, salt, and pepper. Mash with a potato masher until smooth.

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