Spicy Ital­ian Pot Roast

Clean Eating - - RECIPES -

SERVES 6. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 8 HOURS, 30 MIN­UTES. Our team was se­ri­ously im­pressed by the deep fla­vors in this easyto-make roast. Pop it into the slow cooker be­fore you head to work and come home to a com­fort­ing meal. Make sure you check all your in­gre­di­ents to en­sure they are Whole30 com­pli­ant. 1 2½-lb chuck roast 1 tsp sea salt ½ tsp ground black pep­per 2 tbsp ex­tra-vir­gin olive oil 1 lb fin­ger­ling pota­toes 1 lb car­rots, cut into 1-inch pieces 2 yel­low onions, coarsely chopped 4 cups beef broth or beef bone broth 1 28-oz BPA-free can diced toma­toes, with juices

1 16-oz jar sliced pep­per­oncini, drained, half of liq­uid re­served 1 tsp Ital­ian sea­son­ing 1 tbsp pa­prika

¼ tsp ground cayenne pep­per, op­tional 6 cloves gar­lic, peeled

1 bay leaf

chopped fresh flat-leaf pars­ley

1. Sprin­kle roast with salt and pep­per. In a large heavy skil­let on medium, heat oil. Add roast and cook un­til browned on both sides, about 6 min­utes.

2. Trans­fer roast to a 6-quart slow cooker. Add pota­toes, car­rots, onions, broth, toma­toes, pep­per­oncini with re­served liq­uid, Ital­ian sea­son­ing, pa­prika, cayenne (if us­ing), gar­lic and bay leaf.

3. Cover and cook on low for 8 to 10 hours or on high for 4½ to 5 hours. Dis­card bay leaf.

4. Use a slot­ted spoon to trans­fer meat and veg­eta­bles to a plat­ter; driz­zle with cook­ing liq­uid and sprin­kle with pars­ley.

NOTE: This roast can also be served as a stew. Sim­ply break up the cooked roast into smaller chunks. Di­vide the roast, veg­eta­bles and cook­ing liq­uid among bowls and sprin­kle serv­ings with pars­ley.

PER SERV­ING (1/6 of recipe): Calo­ries: 662, Fat: 39 g, Sat. Fat: 14 g, Mo­noun­sat­u­rated Fat: 18 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 34 g, Fiber: 7 g, Sug­ars: 12 g, Protein 43 g, Sodium: 1,877 mg, Choles­terol: 172 mg

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