Recipes
Mediterranean-Style Beef Roast with Pasta
6 servings
6 hours, 10 minutes total (Active 10 minutes)
Shopping list
Ingredients
- 10 cloves garlic
- 2 tablespoons Kalamata olives
- ¼ bunch fresh Italian parsley
- 1 lemon, for zest
- ⅓ cup julienne-cut, sun-dried tomatoes
- 2 lb boneless chuck roast
- 2 teaspoons garlic-herb seasoning
- 2 tablespoons balsamic vinegar
- ½ cup beef stock
- 8 oz whole wheat pasta
Steps
- Chop garlic, olives, and parsley (¼ cup) coarsely. Zest lemon (1 teaspoon). Combine zest, olives, and parsley in small bowl; chill.
- Place garlic, tomatoes, and roast in slow cooker (wash hands); top with seasoning, vinegar, and stock. Cover and cook on HIGH 4–6 hours (or on LOW 8–10 hours) until roast is 195°F (for shreddable).
- Cook pasta following package instructions.
- Shred meat into large pieces; top with lemon mixture. Serve roast and pan juices over pasta.
Amount per ⅙ recipe serving: Calories 500, Total Fat 23g, Sat Fat 8g, Trans Fat 0g, Chol 125mg, Sodium 360mg, Total Carb 37g, Fiber 5g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 8%