Paleo
Pesto Beef Roast
Carrot and Broccoli Toss
Ingredients
- 1 cup chopped fresh basil
- ½ cup chopped fresh parsley
- ¼ cup chopped walnuts
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, minced
- 4 lb boneless beef chuck roast, well trimmed
- 1 cup low-sodium chicken broth
Instructions
- Combine basil, parsley, nuts, oil, lemon juice, salt, pepper, and garlic in a food processor; process until smooth.
- Rub mixture over beef. Transfer to a 5- to 7-quart slow cooker. Add broth.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. (Shred half of beef, and reserve for Beef-and-Vegetable Stir-Fry recipe.) Serve remaining with Carrot and Broccoli Toss.
Side Dish Ingredients
- 1 (16-oz) pkg multicolored baby carrots with tops (or use 4 carrots, cut into ¼-inch slices)
- 1 cup thinly sliced onion
- 2 Tbsp olive oil
- 1 (12-oz) pkg broccoli florets
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook carrots and onion in hot oil in a large skillet over medium-high heat 5 minutes.
- Add broccoli; cook 8 minutes or until carrots are crisp-tender. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
380
|
98
|
478
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 1 | 13 | 14 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 252 | 262 | 514 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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