Chile Beef Roast
Creamy Roasted Pepita Slaw
Ingredients
- ½ tsp salt
- ¼ tsp pepper
- 1½ lb boneless chuck roast
- 2 Tbsp canola oil
- 2 cups low-sodium beef broth
- 4 cloves garlic, crushed
- 2 dried New Mexico chiles, stems and seeds removed
- ½ onion, quartered
- 1 bay leaf
Instructions
- Sprinkle salt and pepper on beef; sear beef in hot oil in a large skillet over medium-high heat 5 minutes, turning to brown on all sides.
- Transfer beef to a 5- to 7-quart slow cooker. Add broth, garlic, chiles, onion, and bay leaf.
- Cover and cook on LOW 8 hours. Discard bay leaf before serving.
Side Dish Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp fresh lime juice
- ½ tsp lime zest
- 1 tsp minced garlic
- ¼ tsp kosher salt
- 1 (16-oz) pkg tricolor coleslaw
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together first 6 ingredients in a large bowl. Add slaw; toss. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
331
|
150
|
481
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 353 | 196 | 549 |
Keto Meal Plan
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