Quick Prep Slow Cooker
Balsamic Beef
Sliced Brussels Sprout Sauté and Roasted Potatoes
Ingredients
- 2 lb boneless beef chuck roast, well trimmed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3 Tbsp balsamic vinegar
Instructions
- Lightly season beef with salt and pepper; place beef in a 4-quart slow cooker.
- Add onion, garlic, broth, and vinegar.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender. (Reserve 1½ cups shredded beef for Quick Beef and Vegetable Tomato Sauce recipe.) Serve remaining beef with Brussels sprouts and potatoes.
Side Dish Ingredients
- 2 Tbsp olive oil, divided
- 1 clove garlic, minced
- ½ lb Brussels sprouts, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp crushed red pepper
- ½ Tbsp apple cider vinegar
- 2 Tbsp chopped fresh parsley
- ½ lb organic baking potatoes, cut into 1-inch cubes
Side Dish Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Add garlic; cook 1 minute, stirring constantly.
- Add Brussels sprouts, salt, black pepper, and red pepper. Cook 4 minutes or until sprouts wilt, stirring frequently.
- Remove from heat. Stir in vinegar and parsley.
- Preheat oven to 425°F.
- Combine potatoes and 1 Tbsp oil on a large rimmed baking sheet; arrange in a single layer.
- Bake 15 minutes or until browned; season to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
