Coconut-Turmeric Chuck Roast
|
Time
prep 0:30
total 8:30
Ingredients
| 3 lbs. | beef chuck roast | | 32 | fl. oz. organic vegetable broth | | 1 cup | coconut milk | | 1 can (14 oz.) | chopped tomatoes | | 1 | chopped yellow onion | | 4 cloves | garlic, diced | | 1 tbsp. | minced ginger | | 2 tbsp. | turmeric | | 1 tsp. | pepper | | 1 tsp. | herbs de Provence | | 1 | chopped red bell pepper | | 1/3 cup | chopped cilantro | | 1 cup | cubed butternut squash | | 1/4 cup | red wine |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Put Beef and Vegetable Broth in Slow cooker, cook on low heat all day. Make sure liquid totally covers meat, if not, add water to do so. During the last hour, add remaining ingredients. Serve.
Author's Comments
We now buy pasture-raised beef and Oh! what a difference--it is so tender and melts in your mouth after slow cooking all day! Not to mention very nutrient dense, so you will be more satisfied by eating less!
Similar Recipes
main courses, roast