Mushroom Beef Roast
Garlic Broccoli Rabe
Ingredients
- 1 (3- to 3½-lb) boneless chuck roast
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp avocado oil
- 1 onion, chopped
- 1 (14.5-oz) can diced tomatoes, drained
- 1 (16-oz) pkg sliced mushrooms
- 1 cup organic chicken broth
- 3 Tbsp coconut aminos
- 1 Tbsp balsamic vinegar
Instructions
- Sprinkle beef with salt and pepper. Cook beef in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Transfer to a 5- or 6-quart slow cooker.
- Top with onion, tomatoes, and mushrooms. Stir together broth, coconut aminos, and vinegar; pour over vegetables in cooker.
- Cover and cook on LOW 8 to 10 hours or until roast is tender. Shred and reserve half of beef for Shredded Roast Beef "Fajitas" recipe. Serve remaining beef.
Side Dish Ingredients
- 2 lb broccoli rabe (or use broccoli florets)
- 2 Tbsp avocado oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Cook broccoli rabe in hot oil in a large skillet over medium-high heat 4 minutes, stirring often. Stir in garlic, salt, and pepper.
- Cook 3 minutes or until broccoli rabe is crisp-tender. Remove from heat; drizzle with lemon juice.
Paleo Meal Plan
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