Slow Cooker
Beef Daube
Herbed Zucchini "Pappardelle"
Ingredients
- 1½ lb boneless chuck roast, trimmed and cut into 2-inch chunks
- 4 carrots, cut into 2-inch pieces
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- 2 (8-oz) pkg chopped onions
- 1 (6-oz) can tomato paste
- 4 Tbsp minced garlic
- 1 cup red wine
- ½ cup low-sodium beef broth
- 1 tsp salt
- 1 tsp pepper
Instructions
- Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until beef is tender. Serve over Herbed Zucchini "Pappardelle" recipe.
Side Dish Ingredients
- 4 large zucchini, ends trimmed
- 2 Tbsp avocado oil
- ¼ cup chopped fresh flat-leaf parsley
Side Dish Instructions
- Cut zucchini into long, thin ribbons using a vegetable peeler.
- Toss with oil and parsley; season with salt and pepper to taste.
Paleo Meal Plan
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