Chipotle-Spiced Beef Roast
Butternut Squash "Noodles"
Wine Recommendation
Francis Coppola Diamond Collection Merlot
Ingredients
- 1 lb boneless chuck roast, trimmed
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 (14.5-oz) can low-sodium beef broth
- ½ red onion, cut into wedges
- 2 cloves garlic, crushed
- 1 chipotle pepper in adobo sauce, chopped
- 1 small bay leaf
Instructions
- Sprinkle beef with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 5 minutes or until browned.
- Transfer to a lightly greased 4- to 5-quart slow cooker. Add broth, onion, garlic, chipotle pepper, and bay leaf.
- Cover and cook on LOW 8 hours or until roast is very tender; chop or shred roast. Discard bay leaf. Serve juices with roast.
Side Dish Ingredients
- 1 (12-oz) pkg frozen spiralized butternut squash
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook squash and garlic in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until tender. Sprinkle with parsley, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
381
|
105
|
486
|
| Fat (g) | 25 | 5 | 30 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 3 | 12 | 15 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 721 | 196 | 917 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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