Slow Cooker
Roasted Garlic and Mushroom Beef Roast
Parsley Egg Noodles and Lemon Broccoli
Ingredients
- 1 onion, sliced
- 3 carrots, cut into 1-inch slices
- 3 lb boneless chuck roast
- 1 (13-oz) pkg tavern-style pot roast slow-cooker sauce
Instructions
- Combine half of onion and carrots in a 5- to 7-quart slow cooker.
- Top with roast and remaining onion and carrots; pour sauce over vegetables.
- Cover and cook on LOW 8 to 10 hours or until roast is tender.
- Shred meat with 2 forks.
- (Reserve half of shredded roast for Greek Salad Pita Wraps with Feta Slaw recipe.) Serve remaining roast and gravy over Parsley Egg Noodles recipe.
Side Dish Ingredients
- 1 (12-oz) pkg wide egg noodles
- 3 Tbsp chopped fresh parsley
- 3 Tbsp butter
- 2 lb broccoli crown, cut into florets
- 2 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook noodles according to package directions; stir in parsley and butter until melted.
- Arrange broccoli florets in a steamer basket over boiling water. Cover and steam 8 minutes or until tender.
- Sprinkle lemon juice, salt, and pepper over broccoli.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
170
|
294
|
464
|
| Fat (g) | 6 | 9 | 15 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 23 | 11 | 34 |
| Carb (g) | 5 | 45 | 50 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 331 | 179 | 510 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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