Sweet potato
(cubed large - need 2 1/2 lbs. and will be using half for meal #3)
1 large
Yellow onion
(quartered)
4 large
Carrots
(cut into chunks)
5 large stalk(s)
Celery
(cut into chunks)
227 gm
Cremini (Italian) mushroom
(halved - about 3 cups)
2 clove(s)
Garlic
681 gm
Beef, chuck, shoulder
(cook 3 lbs. and save the rest for Meal #3)
1 tsp
Sea salt
1/2 tsp
Black pepper
1 tsp
Herbes de provence
1 tbsp
Tomato paste, canned
2 cup
Chicken broth (stock), low sodium
(can use beef broth)
1/2 cup
Walnuts
Instructions
Make ahead:
Cut vegetables: onion, carrots, celery, mushrooms
For Pot Roast:
Put all the vegetables and garlic in the slow cooker (see Kitchen Note). When putting sweet potatoes in slow cooker do not mix with other vegetables, you will be saving some for Meal #3).
Season meat with salt, pepper, and Herbes and put in cooker.
Whisk together tomato paste and broth and pour over.
Heat on high for 4-5 hours or low 7-8 hours.
Save half of the meat and 1 cup of juice for Meal #4.
Serve with walnuts on the side or save for a snack later. Save half the sweet potatoes for Meal #3.
Kitchen Note:
To cook in an oven, follow directions above putting ingredients in a Dutch oven. Cook 6 hours at 300°F.
What is meal #3 and #4?