Garlic Chuck Roast in Creamy Tomato Sauce
Sautéed Zoodles and Spinach Salad
Ingredients
- ½ Tbsp olive oil
- ¾ lb boneless chuck roast, well trimmed
- ½ tsp kosher salt, divided
- 2 cloves garlic, minced
- ¼ onion, chopped
- ¾ cup no-salt-added fire-roasted diced tomatoes
- 2 Tbsp cream cheese
Instructions
- Heat oil in a skillet over medium-high heat. Sprinkle beef with ¼ tsp salt. Cook beef in hot oil 8 minutes or until browned on all sides.
- Transfer beef to a 3- or 4-quart slow cooker. Add garlic, onion, tomatoes, and ¼ tsp salt.
- Cover and cook on LOW 7 hours or until beef is very tender. Carefully remove roast to a cutting board. Add cream cheese to cooker, stirring until melted.
- Shred roast with two forks; return to cooker. Serve over Sautéed Zoodles recipe.
Side Dish Ingredients
- ¾ lb zucchini (about 2)
- ½ Tbsp olive oil
- ⅛ tsp salt
- ½ (5-oz) pkg baby spinach
- ¼ cup olive-oil vinaigrette
Side Dish Instructions
- Cut zucchini into noodles using a spiralizer. Or cut lengthwise into slices. Stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Heat oil in a skillet over medium-high heat. Add zucchini; cook 2 to 3 minutes or to desired doneness. Sprinkle with salt.
- Toss spinach with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
345
|
144
|
489
|
| Fat (g) | 23 | 13 | 36 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 538 | 225 | 763 |
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