Having friends over for dinner and decided to make them a beautiful chuck roast with plenty of vegetables!
This plate offers a beautiful and nutritious roasted plate of foods densely rich in nutrition, loaded with essential vitamins and minerals, lean protein, healthy fat, and fiber.
All of the colors are beautifully put together, if I don’t say so myself??
Presented on the plate are:
Grass-fed Roast
Roasted root vegetables (organic carrots, onions, and baby potatoes)
Roasted red onion, shallots, and garlic
Roasted asparagus
Roasted Brussels sprouts
An avocado rose (my first one!!)
Ingredients for chuck roast:
2.5 pounds of beef roast
5-7 cups of assorted vegetables (I used baby potatoes and carrots)
16 ounces low sodium vegetable broth
2 onions chopped
1 whole garlic, peeled cloves
3 celery stalks, chopped
3 large shallots, cut in thirds
2 T avocado oil
Himalayan Pink Salt
Black Pepper
Red Pepper Flakes
Ingredients for side vegetables:
1 bunch asparagus
1 bunch brussels sprouts (cut in half)
1/2 avocado
Directions for chuck roast:
Preheat oven to 325F. Rub meat with salt, black pepper, and red pepper flakes.
Pour 2 Tbsp avocado oil in dish pan and place meat over oil. Flip meat over oil on all sides.
Add vegetable broth, onions, shallots, garlic, and celery stalk to pan.
Roast, covered, for 35 minutes.
Flip meat.
Roast, covered for another 35 minutes.
Add vegetables (baby potatoes, carrots).
Roast, un-covered, for 50-60 minutes more or until meat and vegetables are tender, spooning the juices from the dish over the meat and vegetables.
Allow to cool and enjoy!
Directions for side vegetables:
Wash, prep, and toss asparagus and brussels sprouts in 1 T avocado oil.
Place over parchment paper, over aluminum foil.
Roast at 400F for 25-30 minutes or until crispy and slightly brown.
Sprinkle with salt.
Slice avocado, or get fancy and make an avocado rose.
Allow to cool, serve, and enjoy!
Directions with pictures:
Preheat oven to 325F. Rub meat with salt, black pepper, and red pepper flakes.
Pour 2 Tbsp avocado oil in dish pan and place meat over oil. Flip meat over oil on all sides.
Add vegetable broth, onions, shallots, garlic, and celery stalk to pan.
Roast, covered, for 35 minutes.
Flip meat.
Roast, covered for another 35 minutes.
Add vegetables (baby potatoes, carrots).
Roast, un-covered, for 50-60 minutes more or until meat and vegetables are tender, spooning the juices from the dish over the meat and vegetables.
Yay! So yum!! Spread your love of food and enjoy with your guests, family, and friends!
