Slow Cooker
Pot Roast with Cabbage and Sweet Potatoes
Mashed Parsnips with Sage
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
- 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.
- 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.
- 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
- 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.
- Stir in coconut milk, sage, salt, and pepper. Mash with a potato masher until smooth.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
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