Hearty Slow Cooker Roast
Cauliflower Mash and Steamed Broccoli
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 2 lb boneless chuck roast
- 1 Tbsp Montreal steak seasoning
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 2 onions, sliced
- 1½ cups water
- 2 Tbsp low-sodium soy sauce
Instructions
- Sprinkle roast with seasoning; brown on all sides in hot oil in a large skillet over medium-high heat 10 minutes, turning occasionally. Transfer roast to a 4- or 5-quart slow cooker. Add garlic and onions to cooker.
- Add water and soy sauce to skillet, scraping skillet to loosen browned bits; bring to a boil. Remove from heat; add liquid to cooker.
- Cover and cook on LOW 7 to 8 hours or until roast is tender.
Side Dish Ingredients
- 2 (12-oz) pkg frozen mashed cauliflower
- 4 Tbsp butter, divided
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 1 (16-oz) pkg frozen broccoli florets
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Heat cauliflower according to package directions. Transfer to a bowl. Stir in 2 Tbsp butter, ½ tsp salt, and ¼ tsp pepper.
- Steam broccoli according to package directions; toss with 2 Tbsp butter, ½ tsp salt, and ¼ tsp pepper. Sprinkle with cheese.
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