Chimichurri Chuck Roast
Grilled Vegetables
Ingredients
- 2 lb boneless chuck roast, well trimmed
- 1 cup gluten-free beef broth
- ½ cup packed fresh parsley leaves
- 3 Tbsp chopped fresh cilantro
- 3 Tbsp olive oil
- 3 Tbsp white wine vinegar
- ¼ tsp ground cumin
- ¼ tsp honey
- ⅛ tsp cayenne pepper
- 2 cloves garlic, minced
Instructions
- Season beef with salt and pepper; place in a 5- to 7-quart slow cooker. Add broth.
- Cover and cook on LOW 8 hours or until beef is tender.
- Process parsley, cilantro, oil, vinegar, cumin, honey, cayenne, and garlic in a food processor or blender until finely chopped. Serve sauce over beef.
Side Dish Ingredients
- 2 red bell peppers, quartered
- 2 zucchini, cut into ½-inch-thick slices
- 1 red onion, cut into 1-inch-thick slices
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat grill or grill pan to high heat.
- Toss together all ingredients in a large bowl. Arrange vegetables in a single layer on grill. Grill, covered, 3 to 4 minutes per side or until crisp-tender. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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