Easy for Entertaining
Garlic and Herb Beef and Potatoes
Mixed Greens Salad
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Cabernet Sauvignon
Ingredients
- 3 lb beef rump roast, trimmed and cut into 2-inch pieces (or eye of round)
- 1 Tbsp olive oil
- 8 cloves garlic, peeled and halved
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh thyme
- 1 tsp salt
- 1 cup low-sodium beef broth
- 3 cups cubed organic potatoes
- 3 large carrots, sliced
- 3 stalks organic celery, chopped
Instructions
- Cook beef, in 2 batches, in hot oil in a large skillet over medium-high heat 8 minutes or until well browned.
- Transfer beef to a 6-quart slow cooker; add garlic and next 5 ingredients. Sprinkle with desired amount of freshly ground pepper. Cover and cook on LOW 5 hours.
- Stir in potatoes, carrots, and celery; cover and cook on LOW 2 hours or until meat and vegetables are tender.
Side Dish Ingredients
- 1 (10-oz) pkg mixed baby greens
- 1 pint organic grape tomatoes
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1Tbsp Dijon mustard
- 3 Tbsp olive oil
Side Dish Instructions
- Combine mixed greens and tomatoes in a bowl.
- Whisk together vinegar, honey, mustard, and oil. Drizzle over salad, and toss.
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