Slow Cooker
Italian Beef Ragu
Egg Noodles and Buttered Peas
Ingredients
- 1 lb boneless beef chuck roast, trimmed and cut into 2-inch pieces
- 1 Tbsp all-purpose flour
- ¼ tsp garlic salt
- ¼ tsp lemon-pepper seasoning
- ½ Tbsp olive oil
- 1 cup less-sodium chicken broth, divided
- 3 cloves garlic, minced
- ½ cup chopped onion
- ½ (8-oz) pkg sliced mushrooms
- ½ (14.5-oz) can fire-roasted diced tomatoes
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Toss beef with flour, garlic salt, and lemon-pepper seasoning in a bowl.
- Cook beef in hot oil in a large skillet over medium-high heat 8 minutes or until browned on all sides; transfer to a 3- to 4-quart slow cooker.
- Add ½ cup broth to skillet, scraping pan to loosen browned bits; pour into cooker.
- Add garlic, onion, mushrooms, tomatoes, and ½ cup broth to cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. Serve beef mixture over pasta. Sprinkle with parsley, if desired.
Side Dish Ingredients
- ½ (12-oz) pkg egg noodles
- ½ (16-oz) pkg frozen green peas
- 1 Tbsp butter
Side Dish Instructions
- Prepare noodles according to package directions.
- Steam peas according to package directions; stir in butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
252
|
302
|
554
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 32 | 12 | 44 |
| Carb (g) | 10 | 48 | 58 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 571 | 117 | 688 |
| T. Sugs (g) | 4 | 6 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Slow Cooker Meal Plan
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