Roasted Asparagus & Slow Cooked Pot Roast
Ingredients
- 4 medium russet potato
- 2 pound beef roast
- 2 cup beef broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
Serve With
- 1 pound asparagus
- 1/2 cup cherry tomatoes
- 1 medium shallot
- 1/4 teaspoon thyme, dried
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 4 medium orange
Instructions
- Cut potatoes into large chunks. Place roast into crockpot, then add potatoes, broth, garlic powder, onion powder, Italian seasoning, salt, and pepper. Cover and cook on high for 6-8 hours.
- Just before serving beef, preheat oven to 400 degrees. Cut asparagus into 2 inch pieces. Add to a bowl and stir in cherry tomatoes, shallots, thyme, salt and pepper. Bake for 5-6 minutes or until the asparagus is crisp-tender.
- Serve beef with potatoes, asparagus, and oranges on the side.
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Nutrition
Calories: 719kcal | Carbohydrates: 70g | Protein: 54g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 870mg | Fiber: 13g | Sugar: 4g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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