Vegetarian
Tuscan Pot Roast
Parmesan Polenta
Ingredients
- 1 onion, chopped
- 1 (14.5-oz) can diced tomatoes with Italian seasoning
- 1 (6-oz) can tomato paste
- ¾ cup low-sodium beef broth, divided
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 (2-lb) boneless chuck roast, trimmed
- 1 (15-oz) can BPA-free cannellini beans, drained and rinsed
- 2 Tbsp all-purpose flour
Instructions
- Combine onion, tomatoes, tomato paste, ½ cup broth, garlic, salt, and pepper in a 5- to 7-quart slow cooker. Add beef.
- Cover and cook on LOW 8 hours or until beef is tender. Shred beef using 2 forks. Stir in beans.
- Whisk together flour and ¼ cup broth; stir into beef mixture. Cook on HIGH, uncovered, 15 minutes or until thickened.
Side Dish Ingredients
- 1 (32-oz) carton low-sodium chicken broth
- 1 cup coarse-ground polenta
- ½ tsp salt
- ½ tsp pepper
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp butter
Side Dish Instructions
- Bring broth to a boil in a saucepan over medium heat; slowly stir in polenta, salt, and pepper. Reduce heat to low; simmer, covered, 25 minutes or until polenta is done, stirring occasionally. Stir in cheese and butter; cook 2 minutes or until creamy.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
